Garlic Parmesan Beef and Rigatoni in Creamy Sauce
Ingredients:
1 pound rigatoni pasta
1.5 pounds ground beef
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
4 cups beef broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons butter
Salt to taste
Chopped fresh chives for garnish
Directions:
1. Cook the rigatoni according to package directions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, Cajun seasoning, smoked paprika, and black pepper. Cook for 1 minute more, until fragrant.
4. Pour in the beef broth and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes, allowing the flavors to meld.
5. Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
6. Add the cooked rigatoni and butter to the skillet. Toss to coat the pasta evenly in the sauce. Season with salt to taste.
7. Simmer for a few minutes, allowing the pasta to absorb some of the sauce.
8. Serve hot, garnished with chopped fresh chives.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650