Can I use half-and-half instead of heavy cream?

You can, but the sauce won't be quite as rich and velvety. Heavy cream has a higher fat content that gives that luscious texture. If you use half-and-half, I'd recommend adding a tablespoon of flour when you melt the butter to help thicken it up.

How can I make it spicier?

Oh, I love this question! For more heat, double the red pepper flakes or add a pinch of cayenne with the garlic. My husband likes when I stir in a teaspoon of hot sauce at the end - it gives an awesome kick without overpowering the cheesy goodness.

Can I substitute ground turkey for the beef?

Absolutely! The flavor will be milder, but it still works great. Just add a little extra butter and garlic to compensate. I've used Italian sausage too - just drain off more fat and reduce any added salt since sausage is already seasoned.

Why does my cheese sauce sometimes get grainy?

This usually happens if the heat's too high or you add cheese all at once. Low and slow is the way to go! Also, always shred your own cheese - those anti-caking agents in pre-shredded can cause graininess. If it happens, whisk in a splash of pasta water to smooth it out.

Creamy Cheesy Garlic Butter Rigatoni with Savory Beef in Just 30 Minutes

Name: Creamy Cheesy Garlic Butter Rigatoni with Savory Beef in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz rigatoni pasta; 1 lb ground beef; 3 cloves garlic, minced; 4 tbsp butter; 1 cup heavy cream; 1 cup shredded mozzarella; 1/2 cup grated parmesan; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); Fresh parsley for garnish

Description

A rich and creamy pasta dish with tender beef, garlic butter, and melted cheese.

Ingredients

12 oz rigatoni pasta
1 lb ground beef
3 cloves garlic, minced
4 tbsp butter
1 cup heavy cream
1 cup shredded mozzarella
1/2 cup grated parmesan
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
Fresh parsley for garnish

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Instructions

Cook rigatoni according to package instructions. Drain and set aside.
Brown ground beef in a skillet over medium heat. Drain excess fat.
Melt butter in the skillet, add garlic, and sauté for 1 minute.
Pour in heavy cream, then stir in mozzarella and parmesan until melted.
Add cooked pasta and beef to the sauce. Toss to coat evenly.
Season with salt, pepper, and red pepper flakes.
Garnish with fresh parsley before serving.

Notes

Use freshly grated cheese for best melting.
Adjust spice level with more or less red pepper flakes.
For extra richness, stir in 2 oz cream cheese with the heavy cream.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main Course
Method: Stovetop
Cuisine: Italian-American