Description
Creamy Beef Rigatoni Pasta
Ingredients:
300g rigatoni pasta
250g beef steak, cut into bite-sized pieces
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1/2 tsp black pepper
Salt to taste
Fresh parsley, chopped, for garnish
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
2. Prepare the Beef:
Heat olive oil in a large skillet over medium-high heat. Add the beef pieces, season with salt and pepper, and sear until browned on all sides. Remove the beef and set aside.
3. Cook the Onion and Garlic:
In the same skillet, sauté the onion until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the Creamy Sauce:
Stir in the beef broth and heavy cream. Let it simmer for 2-3 minutes. Add the Parmesan cheese, dried oregano, and black pepper. Mix well until the sauce thickens.
5. Combine:
Return the beef to the skillet and mix to coat it in the sauce. Add the cooked rigatoni and toss until fully combined.
6. Serve:
Plate the pasta and garnish with fresh parsley and extra Parmesan cheese.
Enjoy this rich and hearty pasta dish with a side of garlic bread!
Step-by-Step Guide
For best results, follow this detailed sequence. First, ensure all ingredients are prepped (mise en place). Begin boiling the heavily salted pasta water. As it heats, sear the seasoned beef in a very hot skillet to create a flavorful fond. Do not crowd the pan. After removing the beef, reduce the heat to medium to sauté the onions until soft, then add garlic. Deglaze the pan with beef broth, scraping up the browned bits. Add cream and simmer to slightly reduce before incorporating the Parmesan off the direct heat to prevent clumping. Finally, combine all elements gently, allowing the pasta to finish cooking in the sauce for one minute to absorb flavor.
Serving Suggestions
Plate this hearty pasta in warm, shallow bowls. A final drizzle of extra virgin olive oil adds richness. Serve alongside a crisp arugula salad with lemon vinaigrette to cut through the creaminess. Garlic bread or focaccia is perfect for sopping up the sauce. For a wine pairing, choose a medium-bodied red like a Chianti or a Sangiovese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.
How-to Summary
In summary: cook pasta; sear beef; sauté onion and garlic in the same pan; create a sauce with broth, cream, and Parmesan; then combine beef, pasta, and sauce. Garnish with parsley.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or ribeye work well. For a more economical option, use ground beef, but drain excess fat after browning.
How can I make the sauce thicker? Let it simmer for an extra 2-3 minutes to reduce further. You can also add an extra tablespoon of grated Parmesan.
Can I substitute the heavy cream? For a lighter version, half-and-half can be used, but the sauce will be less rich and may not thicken as much. Avoid milk as it can curdle.
Is it necessary to use beef broth? The broth adds depth. In a pinch, you can use chicken broth or even water with a teaspoon of Worcestershire sauce.
Can I make this dish ahead of time? You can prep components ahead, but combine and reheat gently just before serving, as the pasta will continue to absorb the sauce.
Common Mistakes to Avoid
- Overcooking the pasta. Cook only to al dente, as it will soften further when combined with the sauce.
- Adding Parmesan cheese to boiling sauce, which can cause it to clump. Remove the skillet from heat or reduce to low before stirring it in.
- Not properly searing the beef. Ensure the skillet is hot and the beef is patted dry to achieve a good brown crust, which is essential for flavor.
- Using pre-grated Parmesan from a canister. It often contains anti-caking agents that prevent it from melting smoothly. Freshly grated is best.
Conclusion
This Creamy Beef Rigatoni is a satisfying, restaurant-quality meal that is deceptively simple to prepare at home. The key lies in building layers of flavor: from the seared beef to the aromatic base and the luxurious, cheesy sauce. By following the detailed steps and avoiding common pitfalls, you can create a comforting and impressive dish perfect for any weeknight dinner or casual gathering. Enjoy the process and the delicious results.