👩🍳 Instructions
1
Bring 4 quarts of water to a boil with 1 tablespoon kosher salt. Cook rigatoni 1 minute less than package directions for al dente. Reserve 1 cup pasta water, then drain.
2
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add ground beef and sear until browned. Break up the meat and cook until no longer pink.
3
Add chopped onion and minced garlic to the beef, sauté until translucent, about 4 minutes. Stir in 2 tablespoons tomato paste and cook for 1 minute.
4
Deglaze the pan with 1/2 cup white wine or beef broth, scraping up browned bits. Add 1 1/2 cups beef broth and simmer for 3–4 minutes to reduce slightly.
5
Lower heat and stir in 3/4 cup heavy cream. Gradually whisk in 1 cup finely grated Parmesan until melted and smooth. Season with red pepper flakes, salt, and pepper.
6
Combine the drained rigatoni with the sauce in the skillet. Toss over low heat for 1–2 minutes so pasta finishes cooking and absorbs sauce. Use reserved pasta water to loosen if needed.
7
Serve immediately topped with extra Parmesan and chopped parsley or basil.
