Description
This Indulgent Cheesy Beef and Italian Sausage Rigatoni Delight combines hearty ground beef and flavorful Italian sausage with a rich, creamy garlic butter sauce enveloping perfectly cooked rigatoni pasta. Melted mozzarella and Parmesan cheeses add gooey, savory layers, making this dish a comforting yet sophisticated meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 12 oz Rigatoni Pasta (Opt for bronze-cut varieties for better sauce adherence)
Meats
- 1 lb Ground Beef (Offers rich flavor; can be swapped with ground turkey)
- 1 lb Italian Sausage (Pick spicy for heat or sweet for mild flavor)
Sauce
- 4 tbsp Unsalted Butter (Base of the sauce; olive oil can be used for a lighter twist)
- 3-4 cloves Garlic (Fresh minced garlic elevates flavor)
- 1 cup Heavy Cream (Creates luxurious creaminess)
- 1.5 cups Shredded Mozzarella Cheese (Melts perfectly for gooey texture)
- 0.5 cup Grated Parmesan Cheese (Use freshly grated for the best taste)
- Salt to taste
- Pepper to taste
- Optional Red Pepper Flakes (Adds hint of heat)
Instructions
- Brown the Meats: In a large skillet, cook the ground beef and Italian sausage over medium-high heat for about 7-10 minutes, breaking the meat apart until fully browned. Drain excess grease from the skillet to keep the sauce from becoming too oily.
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, approximately 10-12 minutes. Before draining, reserve ½ cup of the pasta cooking water, then drain and set the pasta aside.
- Prepare the Garlic Butter Sauce: Using the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic and sauté gently for 1-2 minutes until fragrant but not browned to enhance the sauce’s flavor.
- Create the Creamy Mixture: Pour the heavy cream into the skillet with garlic butter. Let it simmer for 3-4 minutes, stirring occasionally, until the cream slightly thickens into a luxurious sauce base.
- Mix in the Meats: Return the browned ground beef and Italian sausage to the skillet, stirring to incorporate them fully into the creamy sauce. Warm the mixture for 2-3 minutes to meld flavors together.
- Combine with Rigatoni: Add the drained rigatoni pasta back into the skillet and toss everything together to coat the pasta evenly in the sauce, cooking for an additional 1-2 minutes.
- Add Cheeses: Sprinkle in the shredded mozzarella cheese and half of the grated Parmesan cheese. Stir continuously until the cheeses melt completely, creating a gooey, rich texture throughout the dish.
- Adjust Consistency: If the sauce appears too thick, gradually add the reserved pasta water to the skillet a little at a time until the desired creamy consistency is achieved.
- Finish and Serve: Top the rigatoni with the remaining Parmesan cheese, optional red pepper flakes for a bit of heat, and fresh herbs if desired. Serve hot and enjoy this decadent meal!
Notes
- For a lighter twist, substitute butter with olive oil in the sauce.
- Spicy Italian sausage can be swapped for sweet Italian sausage to adjust heat levels.
- Reserve pasta water is key to adjusting the sauce’s creaminess without thinning the flavor.
- Freshly grated Parmesan cheese yields the best taste compared to pre-grated versions.
- This recipe can be made ahead by preparing the sauce and meat mixture and assembling just before serving.
