Description
A decadent and creamy pasta dish that combines the flavors of a classic cheeseburger with rigatoni pasta.
Ingredients
Scale
- 225g rigatoni pasta
- 450g ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked. Drain excess grease.
- Add diced onion to the skillet and sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor. Season with salt and pepper.
- Pour in the beef broth and heavy cream. Stir well and bring to a gentle simmer for about 5 minutes to slightly thicken the sauce.
- Add 1 cup of shredded cheddar cheese and stir until melted and fully incorporated.
- Toss the cooked pasta into the skillet and mix until well coated with the sauce.
- Sprinkle the remaining 1 cup of cheddar cheese on top. Cover the skillet and let the cheese melt for 2–3 minutes.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- Use freshly grated cheese for the creamiest sauce—it melts better than pre-shredded varieties.
- Let the sauce simmer gently after adding the cream to avoid curdling.
- Reheat leftovers with a splash of milk or broth to bring back the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg