Description
A delicious beef and pasta dish cooked in a creamy garlic sauce, perfect for a comforting meal.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 lb lean beef, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the finely chopped onion and minced garlic, cooking until the onion is soft and translucent, about 3–4 minutes.
- Add the diced beef to the skillet, then cook until browned on all sides and fully cooked, stirring occasionally.
- Sprinkle the beef with paprika, salt, and pepper, then stir well to combine.
- Pour in the beef broth and heavy cream, stirring to mix.
- Bring the mixture to a simmer and reduce the heat to medium-low.
- Allow the sauce to simmer gently for 10 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked rigatoni to the skillet and stir until the pasta is evenly coated with the creamy sauce.
- Remove the skillet from heat and stir in the shredded cheddar cheese until melted and smooth.
- Garnish with freshly chopped parsley and serve warm.
Notes
- For a spicier kick, add red pepper flakes to the beef while cooking.
- Feel free to substitute the cheddar cheese with your favorite cheese.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Beef, Pasta, Creamy Garlic Sauce, Dinner Recipe