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Garlic Butter Beef Rigatoni in Creamy Four-Cheese Parmesan Sauce
Isabella

Garlic Butter Beef Rigatoni in Creamy Four-Cheese Parmesan Sauce

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Ingredients Method

Ingredients
  

  • 1 ½ lbs ground beef
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • ½ tsp Italian seasoning
  • 5 tbsp unsalted butter
  • 6 garlic cloves minced
  • ½ tsp crushed red pepper flakes
  • 2 tbsp chopped parsley
  • 12 oz rigatoni pasta
  • 2 tbsp butter
  • 2 cups heavy cream
  • 1 cup beef broth
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 4 oz cream cheese softened
  • ½ cup freshly shredded provolone cheese
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp cracked black pepper
  • ½ tsp salt
  • ¼ cup reserved pasta water

Method
 

  1. Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and season with smoked paprika, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
  3. Cook the beef until nicely browned, breaking it into crumbles as it cooks.
  4. Add the butter, minced garlic, and crushed red pepper flakes. Stir everything together for about a minute, then remove from the heat.
  5. In a separate large skillet, melt the butter over medium heat. Pour in the heavy cream and beef broth, stirring until combined.
  6. Add the Parmesan, mozzarella, cream cheese, provolone, garlic powder, Italian seasoning, salt, and black pepper.
  7. Stir until the cheeses melt into a rich, velvety sauce.
  8. Add the reserved pasta water and cooked rigatoni, mixing until the pasta is thoroughly coated and the sauce settles into the rigatoni.
  9. Fold the garlic butter beef into the pasta and gently stir to distribute it throughout the dish.
  10. Sprinkle with chopped parsley and serve hot.