Description

This Indulgent Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is a rich and savory pasta dish combining perfectly cooked rigatoni with flavorful ground beef and Italian sausage. The sauce is a luscious blend of garlic, unsalted butter, and creamy heavy cream, all topped with a generous mix of melted mozzarella and freshly grated Parmesan cheese. A touch of red pepper flakes adds an optional spicy kick, making this comforting meal a perfect option for family dinners or special occasions.

Ingredients

Scale

Pasta

1 pound Rigatoni Pasta (Use bronze-cut rigatoni for better sauce adherence and texture.)

Meat

1 pound Ground Beef (Substitute with ground turkey for a lighter option.)
1 pound Italian Sausage (Swap with spicy sausage if preferred.)

Sauce

4 cloves Garlic, minced (Enhances the entire dish’s aroma.)
4 tablespoons Unsalted Butter (Use medium heat to melt without browning.)
1 cup Heavy Cream (Substitute with half-and-half for a lighter version.)
1/2 teaspoon Red Pepper Flakes (Optional; omit if a milder dish is preferred.)

Cheese

2 cups Mozzarella Cheese, shredded (Opt for low-moisture for the best stretch.)
1/2 cup Parmesan Cheese, grated (Freshly grated is ideal.)

Seasoning

Salt and Pepper (Adjust according to personal preference.)

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Instructions

Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain well and set aside.
Cook the Meat: In a large skillet over medium heat, add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain excess fat if necessary. Season with salt and pepper to taste.
Prepare the Garlic Butter Sauce: In the same skillet, reduce heat to medium-low and add the unsalted butter. Once melted, add the minced garlic and cook until fragrant, about 1-2 minutes, taking care not to burn the garlic.
Add Cream and Spices: Pour in the heavy cream and stir well to combine with the garlic butter. Add red pepper flakes if using, and season with additional salt and pepper as needed. Bring to a gentle simmer.
Combine Pasta and Sauce: Add the cooked rigatoni and browned meat mixture into the skillet with the sauce. Stir well to coat the pasta evenly with the creamy garlic butter sauce.
Add the Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheeses have melted and the sauce is smooth and creamy.
Serve: Remove from heat and serve immediately, garnishing with extra Parmesan cheese or fresh herbs if desired.

Notes

Using bronze-cut rigatoni enhances sauce retention and texture.
For a lighter dish, substitute ground beef with ground turkey and heavy cream with half-and-half.
Low-moisture mozzarella cheese provides the best melt and stretch quality.
Adjust red pepper flakes according to spice tolerance.
Drain the cooked meat well to prevent a greasy sauce.
Freshly grated Parmesan offers a superior flavor compared to pre-grated varieties.