Step 1: Cooking the Pasta

Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until it reaches that perfect al dente texture—firm yet tender. This typically takes about 10-12 minutes. Remember to stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set it aside, reserving a cup of pasta water just in case you need to thin the sauce later.

Step 2: Preparing the Beef

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing them until they’re fragrant and the onion turns translucent—this should take about 3-4 minutes. Now, introduce the ground beef to the skillet. Use your spatula to break it apart, cooking until it’s browned all over. This step is crucial as it develops flavor; be sure to drain any excess fat from the skillet for a lighter dish.

Step 3: Making the Creamy Sauce

Once the beef is browned, it’s time to create that luscious sauce. Pour in the heavy cream, stirring to combine it with the beef mixture. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until it melts smoothly into the cream. Allow the sauce to simmer for about 5-7 minutes, letting it thicken slightly. Season with salt and black pepper to taste, adjusting to your preference. If the sauce is too thick, don’t hesitate to add a splash of reserved pasta water to achieve your desired consistency.

Step 4: Combining Pasta and Sauce

Now comes the fun part! Add the drained rigatoni directly into the skillet with the creamy beef sauce. Toss everything together gently, ensuring the pasta is well coated. This step is where all those flavors meld beautifully. Serve hot, garnished with freshly chopped basil for an aromatic touch that enhances the dish’s visual appeal. A sprinkle of extra Parmesan on top wouldn’t hurt either!