Ingredients
Scale
- 400g rigatoni pasta
- 400g ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat, then add chopped onion and minced garlic. Cook until fragrant and translucent, about 2-3 minutes.
- Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Season with salt, black pepper, and Italian seasoning.
- Pour in heavy cream and stir well. Let it simmer for 2-3 minutes until slightly thickened. Stir in Parmesan cheese until melted and sauce becomes rich and creamy.
- Meanwhile, cook rigatoni in boiling salted water until al dente, following package instructions. Drain and add to the skillet with the sauce, tossing to coat evenly.
- Garnish with freshly chopped parsley. Serve hot with optional crusty bread or salad for a complete meal.
Notes
- Use freshly grated Parmesan for optimal flavor.
- Adjust sauce consistency with more cream or pasta water if needed.
- For a richer taste, add a splash of white wine while cooking the beef.
- Replace heavy cream with Greek yogurt or cashew cream for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg