Ingredients
Scale
- 1 pound of rigatoni pasta
- 1 pound of ground beef or sirloin, cooked and crumbled
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 teaspoon of Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook rigatoni in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add cooked ground beef, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through.
- Reduce heat to low. Pour in heavy cream and stir well.
- Gradually add grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Adjust seasoning as needed.
- Add cooked rigatoni to the skillet and toss gently to coat with the sauce.
- Simmer for a few minutes to allow flavors to meld. Garnish with chopped parsley before serving.
Notes
- For a gluten-free version, use gluten-free rigatoni.
- Reheat leftovers gently on stovetop or microwave, adding a splash of milk or cream to maintain creaminess.
- This dish can be prepared a day ahead and refrigerated until serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarianless
Nutrition
- Serving Size: 1 cup
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg