Description
A warm, creamy pasta dish that wraps around you like a tender hug, perfect for chilly evenings and family dinners.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 lb lean beef, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onions and minced garlic, sauté until softened and fragrant.
- Add the diced beef to the skillet, then season with paprika, salt, and pepper. Cook until browned.
- Pour in the heavy cream and beef broth, stirring to combine. Simmer for a few minutes until the sauce thickens slightly.
- Stir in the cooked pasta and shredded cheddar cheese, mixing until well-coated. Serve hot, garnished with fresh parsley.
Notes
Feel free to customize with additional ingredients like vegetables or different cheeses. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg