Creamy Parmesan Beef Rigatoni—easy one-pot pasta with rich parmesan cream sauce, savory beef, and herbs. Ready in 35 minutes! Perfect for weeknight dinners. 🧀🍝
Imagine tender rigatoni pasta swirled in a velvety parmesan cream sauce, packed with savory ground beef, garlic, and herbs. This dish is pure comfort food magic—rich without being heavy, and ready in under 40 minutes! Perfect for busy weeknights, yet elegant enough for guests. The secret? A splash of pasta water and fresh parsley to balance the decadence. 🧀✨
Recipe Details
Course: Main Course
Difficulty: Easy
Prep Time: 15 minutes
Total Time: 35 minutes
Calories per serving: ~650
Servings: 4 (Double ingredients for 8 servings)
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Ingredients Overview
Each ingredient builds layers of flavor: Ground beef adds hearty depth, garlic and onion create an aromatic base, tomato paste lends umami richness, and heavy cream + parmesan make the sauce luxuriously silky. Pasta water is key—its starch binds the sauce to the rigatoni!
Ingredients
- 12 oz (340g) rigatoni pasta 🍝
- 1 lb (450g) ground beef (85% lean)
- 1 yellow onion, finely diced 🧅
- 3 garlic cloves, minced
- 2 tbsp tomato paste 🍅
- 1 cup heavy cream
- 1 cup grated parmesan cheese 🧀
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional) 🌶️
- ½ cup fresh parsley, chopped 🌿
- Salt and black pepper to taste
- For serving: Extra parmesan, parsley
Instructions
- Cook the pasta 🔪
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente (about 12 minutes). Reserve 1 cup of pasta water, then drain.
- Brown the beef 🍳
- Heat olive oil in a deep skillet over medium-high. Add ground beef, breaking it apart with a spoon. Cook until browned (5–6 minutes). Drain excess grease, leaving 1 tbsp for flavor.
- Sauté aromatics
- Add diced onion to the beef. Cook 3 minutes until soft. Stir in garlic, tomato paste, oregano, red pepper flakes (if using), ½ tsp salt, and ¼ tsp pepper. Cook 2 minutes until fragrant.
- Create the sauce 🥣
- Reduce heat to medium-low. Pour in heavy cream and ¾ cup parmesan, stirring gently. Simmer 3–4 minutes until slightly thickened (don’t boil—this can split the cream!).
- Combine pasta & sauce
- Add drained rigatoni to the skillet. Toss to coat, adding reserved pasta water 2 tbsp at a time until sauce clings to pasta (use ¼–½ cup total).
- Finish & serve 🍽️
- Remove from heat. Stir in chopped parsley. Taste and adjust salt/pepper. Serve immediately with extra parmesan and parsley on top!
Notes for Success
- Pasta water is gold: It makes the sauce glossy and helps it stick to the noodles.
- Low heat for cream: Prevent curdling by keeping the sauce at a gentle simmer.
- Freshly grate parmesan: Pre-grated cheese contains anti-caking agents that can make the sauce grainy.
- Rest before serving: Let pasta sit 2 minutes off-heat—sauce thickens as it cools slightly.
Nutrition (per serving)
Calories: 650 | Fat: 32g | Carbs: 58g | Protein: 35g | Fiber: 3g | Sugar: 5g
FAQs
Q: Can I use half-and-half instead of heavy cream?
A: Not recommended—heavy cream’s fat content prevents splitting. For a lighter option, try whole milk + 1 tbsp flour, but the sauce will be less rich.
Q: What if my sauce looks thin?
A: Simmer uncovered 2–3 more minutes, or add extra parmesan (1–2 tbsp) while stirring. Pasta water also helps thicken it!
Q: Can I add veggies?
A: Yes! Sauté spinach, mushrooms, or bell peppers with the onions.
Q: How to store leftovers?
A: Refrigerate in an airtight container up to 3 days. Reheat with a splash of milk to revive the creaminess.
Q: Can I freeze this dish?
A: Freezing isn’t ideal—dairy sauces can separate when thawed. Enjoy fresh!
General Disclaimer
Nutritional data is estimated. Results may vary based on ingredient brands, portion sizes, or substitutions. Always check for food allergies.
