Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 1 pound (450g) ground beef or beef strips
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Optional: add a splash of white wine or a pinch of red pepper flakes for extra flavor.
Instructions
- Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add ground beef and cook until browned, about 6-8 minutes. Add garlic and cook for another minute.
- Reduce heat to low. Pour in heavy cream, stirring constantly. Add Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3-5 minutes until the sauce thickens slightly.
- Add cooked rigatoni to the skillet with the sauce. Toss to coat evenly. Garnish with chopped parsley.
- Serve hot with garlic bread or a fresh salad for a complete romantic dinner.
Notes
- Use freshly grated Parmesan cheese for richer flavor.
- Adjust cream quantity for desired creaminess.
- Fresh herbs like basil or thyme can be added for extra aroma.
- Cook pasta al dente to maintain texture when coated with sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 125 mg