Description
Creamy Parmesan Beef Rigatoni is a delightful and comforting dish that combines tender beef, al dente rigatoni pasta, and a luscious, creamy Parmesan sauce. This recipe is designed for those busy weeknights or special family gatherings, ensuring satisfaction with every bite. The rich flavors of beef broth and heavy cream come together to create a sauce that clings beautifully to the pasta. Not only is it quick and easy to prepare in just 30 minutes, but it’s also a one-pan wonder that simplifies cleanup. Whether you’re serving it for dinner or enjoying leftovers for lunch, this dish is sure to please even the pickiest eaters at your table.
Ingredients
- 12 oz rigatoni pasta
- 1 lb beef sirloin or stew meat
- 2 tbsp olive oil
- 1 small onion
- 3 cloves garlic
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Season the beef with salt and pepper. In a skillet over medium-high heat, add olive oil and sear the beef until browned (about 5-6 minutes). Remove from skillet.
- In the same skillet, sauté diced onion and minced garlic until softened (3-4 minutes).
- Pour in beef broth, then stir in heavy cream, Parmesan cheese, and Italian seasoning; simmer for 5 minutes.
- Return beef to the skillet along with cooked rigatoni; toss everything together in the sauce and simmer for another 2-3 minutes.
- Serve garnished with fresh parsley and additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg
Keywords: For added flavor, consider using freshly grated Parmesan. Customize by adding vegetables such as spinach or mushrooms. To lighten the dish, substitute half of the heavy cream with low-fat milk.