Description
This classic Rigatoni Pasta recipe features perfectly cooked rigatoni tossed in a rich, creamy tomato and ground beef sauce, infused with garlic, Italian seasoning, and fresh basil. It’s a comforting and flavorful meal that comes together quickly, making it perfect for busy weeknights or casual family dinners.
Ingredients
For the Pasta
- 12 ounces rigatoni pasta
- 1/2 cup reserved pasta water
- Kosher salt (for pasta water)
For the Sauce
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 pound ground beef
- 28 ounce can crushed tomatoes
- 3/4 cup heavy cream
- 1/4 cup fresh chopped basil, plus extra for garnish
- Black pepper, to taste
For Garnish
- Shredded Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Heat the Oil and Garlic: While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the minced garlic and 1 tablespoon of Italian seasoning, cooking and stirring constantly for 30 to 60 seconds. Make sure the garlic does not brown or burn, as this will make it bitter.
- Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the pan. Break it apart with a spatula and cook thoroughly until browned and no longer pink.
- Combine Sauce Ingredients: Stir in the crushed tomatoes, heavy cream, chopped basil, and season generously with kosher salt and black pepper. Let the sauce cook for a few minutes until warmed through and flavors meld.
- Toss Pasta with Sauce: Add the cooked rigatoni to the sauce along with a splash of the reserved pasta water. Toss everything together carefully to coat the pasta evenly with the creamy tomato meat sauce.
- Garnish and Serve: Serve the pasta garnished with additional fresh basil leaves and a generous sprinkle of shredded Parmesan cheese. Enjoy immediately!
- Optional: If you loved this recipe, please leave a 5-star rating and review below to share your feedback.
Notes
- Be careful not to burn the garlic when sautéing; it should be fragrant but not browned.
- Reserving pasta water is important as the starchy water helps the sauce adhere better to the rigatoni.
- You can substitute ground beef with ground turkey or Italian sausage for a different flavor.
- If you prefer a spicier sauce, add red pepper flakes when cooking garlic.
- Fresh basil adds bright herbal notes—don’t skip it for best flavor.
- This dish pairs beautifully with a simple green salad and garlic bread.
