Creamy Cheesy Garlic Butter Rigatoni with Savory Beef

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This Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is the kind of comfort food that makes you pause and savor each bite. The rich, velvety sauce hugs every tube of rigatoni, while tender beef cubes melt in your mouth. With hints of roasted garlic and the tang of parmesan, this dish strikes the perfect balance of hearty and indulgent.

It’s a dinner that feels like a warm hug after a long day, and it comes together with just enough ease to make it a weeknight favorite. Whether you’re serving guests or feeding your family, this pasta has the power to bring everyone to the table, hungry and happy.

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Ingredients for the Creamy Cheesy Garlic Butter Rigatoni with Savory Beef

• Rigatoni pasta
• Beef stew meat or sirloin tips
• Garlic cloves
• Butter
• Heavy cream
• Parmesan cheese, grated
• Mozzarella cheese, shredded
• Salt
• Black pepper
• Fresh parsley (optional)

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How To Make the Creamy Cheesy Garlic Butter Rigatoni with Savory Beef

Step 1: Brown the Beef

Start by heating a drizzle of oil in a large skillet over medium-high heat. Add your beef cubes and sear them on all sides until browned. This step locks in the flavor and starts building a deep base for the sauce. Once browned, set the beef aside.

Step 2: Sauté the Garlic

In the same skillet, lower the heat to medium. Add butter and let it melt, then toss in the minced garlic. Stir continuously for 1-2 minutes until fragrant, making sure it doesn’t burn. This step infuses the butter with the garlic’s rich aroma.

Step 3: Make the Creamy Sauce

Pour in the heavy cream and bring it to a gentle simmer. Add the grated parmesan and shredded mozzarella, stirring until completely melted and the sauce thickens. Season with salt and black pepper to taste. This is where the magic happens—the cheese turns the sauce silky and savory.

Step 4: Cook the Pasta

While the sauce simmers, cook the rigatoni in salted boiling water until al dente. Drain, reserving a cup of the pasta water in case you need to loosen the sauce later.

Step 5: Combine Everything

Add the cooked rigatoni and browned beef back into the skillet with the sauce. Toss everything together gently, letting the pasta soak up all the flavor. If the sauce is too thick, add a bit of reserved pasta water until you reach your desired consistency.

Step 6: Serve and Garnish

Plate the rigatoni while hot and sprinkle with chopped fresh parsley if desired. A final crack of black pepper on top brings a bit of extra heat and aroma.

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Serving and Storing Creamy Cheesy Garlic Butter Rigatoni with Savory Beef

This rigatoni is best served hot, straight from the pan, when the sauce is at its peak creaminess. Pair it with a side of crusty garlic bread or a crisp green salad for a complete and satisfying meal. A glass of red wine like a soft merlot or cabernet makes an ideal companion.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving too long as it may overcook the beef and break the sauce.

Frequently Asked Questions

How can I make this dish ahead of time?

You can cook the beef and prepare the sauce a day ahead, then store them separately. Cook the pasta fresh when you’re ready to serve and combine everything for the best texture.

Can I use ground beef instead of beef cubes?

Yes, ground beef works in a pinch. Just make sure to drain the excess fat after browning and adjust the seasoning.

What can I use if I don’t have heavy cream?

You can substitute with half-and-half or a mix of milk and a little cream cheese. The texture will vary but still be deliciously creamy.

Is it possible to freeze this pasta dish?

Cream-based sauces don’t always reheat well after freezing, as they can separate. It’s better to enjoy this dish fresh or refrigerated.

How do I make this recipe spicier?

Add red pepper flakes or a touch of cayenne into the garlic butter step for an extra kick of heat.

Can I make it vegetarian?

Definitely. Swap the beef with roasted mushrooms or sautéed zucchini and skip the meat browning step.

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