Comfort Food, Elevated
Few dishes capture the soul of comfort food like a bowl of pasta swimming in rich, cheesy sauce. But when you combine al dente rigatoni, garlic-infused butter, luscious cream, and savory beef, you don’t just have a weeknight dinner—you have a restaurant-worthy meal in the comfort of your kitchen.
This recipe delivers everything people crave: silky sauce, perfectly textured pasta, and layers of cheesy goodness. And with a few pro techniques, you can make this dish taste like it came straight from an Italian trattoria.
Why Rigatoni?
Rigatoni is a tube-shaped pasta with ridges that hold onto creamy sauces better than smoother pastas like penne. Its size and texture make it ideal for recipes where sauce clings to every bite, ensuring maximum flavor delivery.
Compared to penne or ziti, rigatoni has:
- Wider tubes – perfect for capturing beef and sauce.
- Thicker walls – gives a satisfying bite.
- Grooves – help cheese and garlic butter coat evenly.
Ingredients (Serves 4–6)
For the Pasta
- 1 pound rigatoni pasta
- Salt (for pasta water)
For the Garlic Butter Beef Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound ground beef (or substitute sliced steak for a richer bite)
- 5 garlic cloves, finely minced
- 1 small onion, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika (optional, adds depth)
- 1 cup heavy cream
- ½ cup reserved pasta water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly cracked black pepper
For the Cheesy Finish
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup provolone or fontina cheese (melts beautifully)
- Fresh parsley or basil, chopped (for garnish)
Step-by-Step Instructions
1. Cook the Rigatoni
- Bring a large pot of salted water to a boil.
- Cook rigatoni until just al dente (about 1 minute less than package directions).
- Reserve ½ cup pasta water before draining.
Pro Tip: Adding pasta water to your sauce later helps it emulsify, giving you a silky, restaurant-quality texture.
2. Sauté the Beef
- Heat butter and olive oil in a skillet over medium-high heat.
- Add beef, breaking it up with a wooden spoon. Cook until browned.
- Remove excess fat, but leave about 1 tablespoon for flavor.
3. Build the Flavor Base
- Add minced garlic and onion to the beef. Sauté until fragrant and golden.
- Stir in Italian seasoning and smoked paprika.
Pro Tip: Add garlic only once the onions have softened—this prevents it from burning and turning bitter.
4. Make It Creamy
- Lower heat to medium. Pour in heavy cream and stir until combined.
- Add ½ cup reserved pasta water to thin the sauce if needed.
- Simmer 2–3 minutes until slightly thickened.
5. Add the Cheese
- Stir in mozzarella, Parmesan, and provolone.
- Mix until melted and creamy.
Pro Tip: Add cheese gradually and keep stirring to prevent clumping.
6. Combine with Rigatoni
- Toss the cooked rigatoni directly into the skillet.
- Stir until each tube is coated in the creamy, cheesy garlic butter sauce.
7. Serve & Garnish
- Plate hot with a sprinkle of fresh parsley or basil.
- Optional: top with extra Parmesan and a drizzle of olive oil.
Variations & Substitutions
- Protein Swap: Try Italian sausage, ground turkey, or plant-based beef crumbles.
- Cheese Options: Asiago, Gouda, or cream cheese for different textures.
- Vegetarian: Omit beef and add sautéed mushrooms or roasted zucchini.
- Lighter Version: Use half-and-half instead of cream, and reduced-fat cheese.
Pairing Ideas
- Wine: A medium-bodied red like Chianti or Merlot complements the beef.
- Sides: Garlic bread, Caesar salad, or roasted vegetables.
- Finishing Touch: A sprinkle of chili flakes for heat.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- To reheat: add a splash of milk or cream to restore creaminess.
- Can be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving, Approx.)
- Calories: 620
- Protein: 29g
- Fat: 32g
- Carbohydrates: 52g
- Fiber: 3g
(Values will vary based on cheese and beef choice.)
FAQs
1. Can I freeze creamy cheesy rigatoni?
Yes—cool completely before freezing in portions. Add a little cream when reheating for best texture.
2. What cheese makes the creamiest pasta?
A mix of mozzarella (stretchy), Parmesan (sharp), and provolone/fontina (melty) creates a balanced sauce.
3. How do I prevent the sauce from being too thick?
Always save pasta water—it loosens the sauce without diluting flavor.
4. Can I make it ahead of time?
Yes, but add extra cream when reheating to refresh the sauce.
Final Thoughts
This Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is everything a pasta lover dreams of—comforting, hearty, and bursting with flavor. With simple ingredients elevated by pro techniques, it’s a dish that will impress family, guests, and even yourself on a weeknight.
If you’re looking for a pasta that checks all the boxes—rich, filling, and restaurant-worthy—this recipe belongs in your kitchen rotation.
