Ingredients
Scale
- 400g rigatoni pasta
- 500g ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rigatoni in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent.
- Add minced garlic and cook for 1 minute.
- Add ground beef, season with salt and black pepper, and cook until browned.
- Reduce heat to low. Pour in heavy cream, stirring continuously.
- Add grated Parmesan and stir until melted and sauce thickens.
- Add cooked rigatoni to the skillet and toss to coat evenly. Cook for 2 minutes to meld flavors.
Notes
- For a slightly lighter version, substitute heavy cream with coconut or almond cream.
- Enhance flavor with a sprinkle of red pepper flakes or fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: No dietary restrictions
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg