Description
This Indulgent Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is a hearty and flavorful pasta dish combining savory ground beef, spicy Italian sausage, and a rich garlic butter cream sauce. Topped with melted mozzarella and Parmesan cheeses, this meal is perfect for a comforting weeknight dinner or a casual gathering with friends and family.
Ingredients
Scale
Pasta
- 1 pound Rigatoni Pasta (Opt for bronze-cut to enhance sauce cling)
Meat
- 1 pound Ground Beef (Can substitute with ground turkey or chicken for a lighter meal)
- 1 pound Italian Sausage (For a spicy kick, swap with hot Italian sausage)
Sauce & Flavorings
- 4 cloves Garlic (Minced; fresh garlic brings the best flavor)
- 4 tablespoons Unsalted Butter (Forms the base for the luscious garlic butter sauce)
- 1 cup Heavy Cream (Can substitute with half-and-half for a lighter option)
- 1/2 teaspoon Red Pepper Flakes (Optional; omit for a milder taste)
- Salt and Pepper (Essential for enhancing flavors; adjust to taste)
Cheeses
- 2 cups Mozzarella Cheese (Shredded; choose low-moisture mozzarella for optimal results)
- 1/2 cup Parmesan Cheese (Grated; freshly grated is always recommended)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for the sauce.
- Brown the Meat: In a large skillet over medium-high heat, add ground beef and Italian sausage. Break apart with a spoon and cook until browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.
- Sauté Garlic: Push the meat to the side of the skillet and add butter. Once melted, add minced garlic and red pepper flakes if using. Cook stirring frequently until fragrant, about 1-2 minutes, being careful not to brown the garlic.
- Make the Sauce: Reduce heat to medium. Stir in heavy cream, mixing well to combine with the garlic butter and meat. Allow the sauce to simmer gently for 5 minutes to thicken slightly.
- Add Cheeses: Remove skillet from heat and add shredded mozzarella and grated Parmesan cheese. Stir until cheese is fully melted into the sauce, forming a creamy and cohesive mixture. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked rigatoni into the skillet with the sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce and achieve desired consistency.
- Serve: Divide the cheesy beef and sausage rigatoni among plates and serve immediately while warm and melty for the best indulgent experience.
Notes
- For a lighter meal, substitute ground turkey or chicken for the ground beef.
- Use half-and-half instead of heavy cream to reduce richness.
- Choosing bronze-cut rigatoni helps the sauce cling better to the pasta.
- Freshly grated Parmesan cheese elevates the flavor distinctly over pre-grated options.
- Adjust red pepper flakes to control the heat level or omit for a milder dish.
- Reserve pasta water to adjust sauce thickness as needed.
