Ingredients
Scale
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lb ground beef (lean)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat. Add ground beef, season with salt, pepper, and garlic powder. Cook until browned, about 6–8 minutes, breaking it apart with a spoon. Remove and set aside.
- In the same skillet, sauté minced garlic and red pepper flakes (if using) for 1 minute until fragrant.
- Pour in heavy cream and beef broth. Stir well and bring to a gentle simmer.
- Add Parmesan and mozzarella cheese, stirring until melted and sauce is smooth.
- Return the cooked beef to the skillet, then add the cooked rigatoni. Toss until pasta is fully coated in the creamy garlic butter sauce.
- Simmer for 2–3 minutes, garnish with fresh parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American