Preparation Method
Cook the pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Sauté the aromatics
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic and sauté for about 3–4 minutes, until the onion becomes soft and translucent.
Cook the beef
Add the cubed beef to the skillet and cook until it is well browned on all sides and fully cooked, stirring occasionally.
Season the meat
Season the beef with paprika, salt, and black pepper, mixing well to distribute the flavors.
Prepare the creamy sauce
Pour the beef broth and cream into the skillet and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 10 minutes, until the sauce slightly thickens.
Combine with pasta
Add the cooked rigatoni to the skillet and mix well so the pasta is fully coated with the creamy sauce.
Add the cheese
Remove the skillet from the heat and stir in the shredded cheddar cheese until it melts completely and the sauce becomes smooth and creamy.
Garnish and serve
Sprinkle with fresh chopped parsley and serve immediately while hot.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: Approximately 600 kcal 🍝
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