Description
Parmesan beef rigatoni pasta delivers comfort in every hearty bite, blending rich meaty flavors with silky cheese sauce. Pasta lovers will savor this Italian-inspired classic that brings warmth and satisfaction to dinner tables with minimal effort.
Ingredients
Scale
Protein:
- 1 pound (454 grams) beef sirloin or stew meat, cut into bite-sized pieces
Dairy and Cheese:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Base Ingredients:
- 12 ounces (340 grams) rigatoni pasta
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare a generous pot of salted water and bring to a rolling boil. Cook rigatoni until perfectly tender yet firm, typically 8-10 minutes. Drain pasta and reserve.
- Generously season beef chunks with salt and black pepper. Heat olive oil in a heavy skillet over medium-high temperature. Sear meat pieces until a rich golden-brown crust develops, approximately 5-6 minutes. Transfer browned beef to a separate plate.
- In the same skillet, introduce diced onions and minced garlic. Sauté for 3-4 minutes, allowing aromatics to soften and release their fragrant essence.
- Deglaze the pan with beef broth, carefully scraping accumulated browned fragments from the skillet’s surface. Incorporate heavy cream, grated Parmesan, and Italian seasoning. Allow mixture to simmer, reducing and thickening for 5 minutes.
- Reintroduce seared beef into the creamy sauce. Add cooked rigatoni, gently tossing to ensure complete coating. Continue simmering for 2-3 minutes, allowing flavors to harmonize and meld together.
- Finish the dish with a sprinkle of freshly chopped parsley and optional additional Parmesan cheese. Serve immediately while piping hot, presenting a luxurious and comforting meal.
Notes
- Pat beef dry with paper towels before seasoning to achieve a deep golden-brown crust and maximize flavor development.
- Reserve a cup of pasta water before draining, which can help adjust sauce consistency if needed.
- Substitute heavy cream with coconut milk and nutritional yeast for a lactose-free version that maintains creamy texture.
- Replace regular rigatoni with gluten-free pasta made from chickpea or rice flour, ensuring the same delicious experience for those with wheat sensitivities.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg