Creamy Parmesan Beef with Rigatoni Pasta
A comforting and easy pressure cooker dinner with tender ground beef, al dente rigatoni, and a creamy Parmesan-infused sauce—all ready in under an hour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz rigatoni pasta the big tubes are perfect for holding all that creamy sauce
- 1 lb ground beef lean or regular
- 2 tablespoons olive oil for cooking the onion and beef
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes optional
- ½ cup beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Instructions
- Cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and stir for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
- Stir in Italian seasoning and red pepper flakes. Add beef broth and let simmer for 3–4 minutes.
- Turn heat to low and stir in the heavy cream and Parmesan cheese. Cook for about 5 minutes until cheese melts and sauce is creamy.
- Season with salt and pepper to taste.
- Add cooked rigatoni to the sauce and toss to coat.
- Top with fresh chopped parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of beef broth or cream to maintain creaminess. Dish freezes well too!