Creamy Garlic Butter Rigatoni

This creamy garlic butter rigatoni has become my ultimate comfort dish for those evenings when I need something indulgent yet simple. The combination of al dente pasta, savory beef, and velvety cheese sauce creates a restaurant-quality meal right in your own kitchen.

I first created this dish when my Italian neighbor shared her secret for the perfect cheese sauce. After one bite, my family declared it our new Friday night tradition, and guests always ask for the recipe when I serve it at gatherings.

Ingredients

• Ground beef: Adds hearty protein and rich flavor; choose 80/20 for best flavor balance
• Rigatoni pasta: Holds the sauce perfectly with its ridges and hollow center
• Unsalted butter: Creates the base for the sauce, allowing you to control the salt level
• Fresh garlic, minced: Provides aromatic depth that powdered versions simply cannot match
• Heavy cream: Forms the luxurious base of the sauce; look for high-fat content for best results
• Parmesan cheese: Use freshly grated for superior melting and flavor
• Mozzarella cheese: Adds the perfect stretchy texture to complement the Parmesan
• Italian seasoning: Blends multiple herbs in one convenient mix
• Red pepper flakes: Optional, but adds a pleasant background heat

How To Make Creamy Garlic Butter Rigatoni with Beef and Parmesan Sauce

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook until just al dente, usually 1 minute less than package directions suggest. The pasta will continue cooking slightly when added to the sauce. Reserve 1/2 cup of pasta water before draining, which can help thin the sauce if needed later.

Brown the beef:

In a large, deep skillet over medium-high heat, melt butter until it begins to foam but not brown. Add ground beef, breaking it into small pieces with a wooden spoon. Cook until no pink remains and the meat develops a nice caramelization on some pieces, about 7–8 minutes. This browning adds significant flavor to the final dish.

Add aromatics and seasonings:

Reduce heat to medium and add minced garlic, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using. Stir constantly for 60–90 seconds until the garlic becomes fragrant but doesn't brown, which would make it bitter. The spices need this brief toasting to release their full flavors.

Create the creamy sauce:

Pour in heavy cream and milk, stirring continuously to incorporate all the flavorful bits from the bottom of the pan. Bring to a gentle simmer but never a full boil, which could cause the dairy to separate. Let it reduce for 2–3 minutes, stirring occasionally.

Incorporate the cheeses:

Reduce heat to low and gradually add Parmesan and mozzarella, a handful at a time, stirring constantly to ensure smooth melting. Continue stirring until all cheese is melted and the sauce has a silky, cohesive texture. If the sauce seems too thick, add a splash of the reserved pasta water.

Combine and finish:

Add the drained rigatoni directly to the sauce, gently folding to coat every piece thoroughly. Allow the pasta to simmer in the sauce for 1–2 minutes so it can absorb some of the flavors. Taste and adjust seasonings if needed before transferring to a serving dish and garnishing with fresh parsley and additional Parmesan.

The key ingredient that makes this dish special is the combination of two cheeses. While many recipes call for just Parmesan, adding mozzarella creates that irresistible stretch when you pull your fork away. My grandmother taught me this trick years ago, saying good pasta should always have what she called the "cheese pull moment" that makes everyone at the table smile.

Make Ahead Options

This rigatoni dish can be fully prepared up to two days ahead and stored in the refrigerator. When ready to serve, transfer to a baking dish, cover with foil, and heat in a 350°F oven for about 20 minutes until heated through. For best results, add a splash of milk or cream and stir halfway through reheating to refresh the sauce. The flavors actually develop and improve after a day in the refrigerator, making this an excellent option for entertaining when you want to minimize day-of cooking.

Customization Ideas

The versatility of this recipe allows for numerous variations to suit your taste or make use of ingredients you have on hand. Replace ground beef with Italian sausage for extra flavor, or use ground turkey for a lighter option. Vegetarians can substitute mushrooms sautéed until deeply browned. Add vegetables like spinach, peas, or roasted red peppers in the final cooking stage. For seafood lovers, cooked shrimp or lobster makes this dish especially luxurious. Each variation maintains the creamy, comforting essence while offering a new flavor profile.

Perfect Pairings

This rich pasta dish pairs beautifully with light, acidic sides that balance its creaminess. Serve with a simple arugula salad dressed with lemon juice and olive oil, or roasted asparagus with a splash of balsamic vinegar. For wine pairings, a medium-bodied red like Chianti cuts through the richness, while a crisp Pinot Grigio offers refreshing contrast. Complete the meal with garlic bread for soaking up every bit of the delicious sauce. For a truly Italian experience, offer a small bowl of additional red pepper flakes at the table for guests who enjoy extra heat.

Recipe FAQs

→ How can I ensure the sauce is creamy?

Use freshly grated Parmesan cheese and heavy cream. Whisk consistently to create a smooth, creamy consistency and avoid lumps.

→ Can I substitute the rigatoni pasta?

Yes, you can use penne, ziti, or any similarly shaped pasta that can hold the sauce well.

→ What’s the best way to reheat leftovers?

Reheat gently in a skillet over low heat with a splash of milk or cream to bring back the creaminess.

→ Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta ahead. Combine and reheat when ready to serve, adding a little milk or cream as needed.

→ Is this dish spicy?

The dish has a subtle heat from the crushed red pepper flakes, which you can adjust or omit for less spice.

→ Can I use pre-shredded cheeses?

Pre-shredded cheeses can be used but may cause the sauce to be less smooth due to added anti-caking agents.