Description
Rigatoni with Creamy Meat Sauce
A satisfying pasta dish with rigatoni smothered in a creamy and savory meat sauce, perfect for a delicious and filling meal.
Ingredients
:
For the Pasta:
1 lb rigatoni pasta
Salt for the pasta water
For the Meat Sauce:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup heavy cream
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions, or until al dente.
Drain the pasta and set aside, reserving 1/2 cup of pasta water.
Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Cook until browned, about 5-7 minutes.
Stir in the tomato sauce, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer and let it cook for 10 minutes.
Pour in the heavy cream and stir to combine. Let the sauce simmer for an additional 5 minutes, until it thickens.
If the sauce gets too thick, add some reserved pasta water to reach your desired consistency.
Combine the Pasta and Sauce:
Add the cooked rigatoni pasta to the skillet with the meat sauce. Toss to coat the pasta in the sauce.
Stir in the grated Parmesan cheese for extra creaminess and flavor.
Serve:
Plate the pasta and garnish with fresh parsley and additional Parmesan cheese if desired.
Enjoy your delicious rigatoni with creamy meat sauce!
Let me know if you’d like any modifications or additional side dish ideas!
Step-by-Step Guide
Follow this detailed guide for a foolproof result. First, ensure all ingredients are prepped (onion chopped, garlic minced). Use a large, deep skillet or Dutch oven for the sauce. Begin boiling your salted pasta water first. As the pasta cooks, start the sauce. After browning the beef, drain any excess fat for a less greasy sauce. When simmering the tomato base, stir occasionally to prevent sticking. The key step is adding the heavy cream off the direct heat initially, stirring vigorously to incorporate before returning to a gentle simmer. Finally, always toss the pasta directly in the sauce pan to allow it to absorb flavors.
Serving Suggestions
This hearty pasta is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed with balsamic vinaigrette to cut the richness. Garlic bread or a crusty baguette is perfect for soaking up extra sauce. For a vegetable side, roasted broccoli or asparagus pairs beautifully. To round out an Italian feast, start with a classic antipasto platter or a simple bruschetta.
How-to Summary
Boil and drain rigatoni, saving pasta water. Sauté onion and garlic, then brown ground beef. Add tomato sauce, paste, herbs, and seasonings; simmer 10 minutes. Stir in heavy cream and simmer 5 more minutes until thickened. Combine sauce with pasta, adding reserved water if needed. Mix in Parmesan cheese, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any short, sturdy pasta like penne, ziti, or shells works well to hold the chunky sauce.
How can I make this dish less heavy? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be slightly less rich. You can also use ground turkey instead of beef.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the creamy consistency.
Can I make the sauce ahead of time? Absolutely. Prepare the meat sauce (without combining with pasta) and refrigerate for up to 2 days. Reheat gently, then mix with freshly cooked pasta.
Why is my sauce separating or looking oily? This can happen if the heat is too high when adding the cream. Ensure you simmer on low heat and add the cream off the direct burner. Using leaner beef can also help.
Common Mistakes to Avoid
- Overcooking the pasta: Aim for al dente, as it will continue to cook slightly in the sauce.
- Not reserving pasta water: The starchy water is crucial for adjusting sauce consistency.
- Adding cheese directly to the entire skillet if planning leftovers, as it can become grainy when reheated. Instead, add cheese to individual portions.
- Using pre-grated Parmesan which contains anti-caking agents; freshly grated cheese melts and tastes far superior.
- Rushing the simmering steps. Allowing the sauce time to cook ensures the flavors fully develop and meld together.
Conclusion
This Rigatoni with Creamy Meat Sauce is the epitome of comforting, satisfying cuisine. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is sure to become a family favorite. Its perfect balance of savory meat, rich tomato, and luxurious cream makes it an ideal centerpiece for any dinner. Don’t forget the power of the finishing touches—fresh herbs and quality Parmesan cheese elevate the dish from great to exceptional. Enjoy the process and the delicious results!