Ingredients
Scale
- 1 lb (450g) rigatoni pasta
- 1 lb (450g) ground beef or sirloin, chopped into small pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the rigatoni in salted boiling water until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Add the ground beef and cook until browned, breaking apart with a spatula. Season with salt, pepper, and Italian seasoning.
- Add minced garlic to the beef mixture and cook for about 1 minute until fragrant. Pour in heavy cream and stir well. Simmer for 3-5 minutes until the sauce slightly thickens.
- Stir in grated Parmesan cheese until melted and the sauce becomes velvety. Toss in the cooked rigatoni, ensuring each piece is well coated.
- Garnish with chopped fresh parsley and serve hot for a romantic dinner experience.
Notes
- For a richer flavor, use freshly grated Parmesan cheese.
- If the sauce becomes too thick, add a splash of cream or milk to loosen it before serving.
- This dish pairs well with a light green salad and garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Optional - Gluten-Free (use gluten-free pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg