Description
This hearty Creamy Parmesan Rigatoni replaces traditional pork sausage with a flavorful halal-style ground beef and herb blend. The dish features a luxurious, velvety parmesan cream sauce that clings perfectly to bronze-cut rigatoni wheels. By browning the protein alongside zesty petite tomatoes and spices, this one-skillet marvel delivers a restaurant-quality depth of flavor in under 30 minutes, making it an ideal choice for comforting yet sophisticated weeknight dinners.
Ingredients
1.25 lbs ground beef (seasoned with fennel and garlic powder to mimic Italian sausage profiles)
12 oz rigatoni pasta
1 15-oz can petite diced tomatoes with juices
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp salt
1.5 cups heavy cream
1 cup freshly grated parmesan cheese
Instructions
Boil a large pot of salted water and cook the rigatoni until one minute shy of al dente; drain and set aside.
In a large skillet over medium-high heat, brown the ground beef thoroughly until crisp and well-caramelized.
Stir in the diced tomatoes with their juices, scraping the bottom of the pan to incorporate the flavor bits.
Add the oregano, garlic powder, red pepper flakes, black pepper, and salt.
Reduce heat to medium and pour in the heavy cream and grated parmesan cheese, stirring until the sauce begins to bubble and thicken.
Fold the undercooked pasta into the skillet, letting it finish cooking in the sauce for about one minute until the pasta is perfectly coated and the sauce has reached a silky consistency.
Notes
Use bronze-cut pasta if possible as the rougher surface helps the cream sauce adhere better.
Always grate the parmesan cheese fresh from a block for superior melting properties compared to pre-shredded cheese.
If the sauce gets too thick, add a splash of reserved hot pasta water to loosen it.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner Recipes
- Method: Skillet cooking
- Cuisine: Italian-Inspired