Description
A rich and creamy rigatoni pasta dish featuring a savory blend of ground beef and Italian sausage, simmered in a luscious buttery garlic cream sauce and topped with melted mozzarella and Parmesan cheeses. Perfectly baked and tossed to create a comforting meal packed with indulgent flavors and a hint of spice.
Ingredients
Scale
Meat
- 1 lb Ground Beef (can swap for turkey)
- 1 lb Italian Sausage (spicy option available)
Pasta
- 12 oz Rigatoni Pasta (bronze-cut holds the sauce beautifully)
Sauce & Dairy
- 4 tbsp Unsalted Butter (can use salted if needed)
- 1 cup Heavy Cream (avoid low-fat alternatives)
- 2 cups Mozzarella Cheese (fresh mozzarella is delightful)
- 1/2 cup Parmesan Cheese (always grate fresh)
Seasonings
- 4 cloves Garlic (fresh garlic preferred)
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Red Pepper Flakes (optional for spice)
Instructions
- Cook the Meat: In a large skillet over medium-high heat, cook the ground beef and Italian sausage. Break the meat into crumbles and cook for 8-10 minutes until browned, then drain the excess grease.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook rigatoni according to package instructions, about 10-12 minutes until al dente. Reserve ½ cup of pasta cooking water before draining.
- Sauté Garlic: Reduce skillet heat to medium, add unsalted butter and allow it to melt. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Prepare Cream Sauce: Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens and coats the back of a spoon.
- Add Meat to Sauce: Return the cooked meat mixture to the skillet and stir to combine. Cook together for an additional 2 minutes to blend flavors.
- Toss Pasta in Sauce: Add the drained rigatoni to the skillet and toss until the pasta is fully coated in the creamy meat sauce.
- Add Cheeses: Stir in mozzarella cheese and half of the grated Parmesan until melted and creamy throughout.
- Adjust Consistency: Use the reserved pasta water to adjust the sauce, adding a little at a time until the desired creamy texture is achieved.
- Plate and Garnish: Serve the rigatoni hot, garnished with the remaining Parmesan cheese and red pepper flakes if using, for an extra kick.
Notes
- Use fresh garlic for the best flavor.
- Freshly grated Parmesan has a superior taste and melts better than pre-grated versions.
- Reserve pasta water carefully; it helps to loosen the sauce without thinning it too much.
- Make sure not to overcook the pasta to maintain a firm texture that holds up in the sauce.
- For a milder version, omit the red pepper flakes or use mild Italian sausage.
