Creamy Rigatoni with Seasoned Ground Beef and Burrata

Ingredients

• 400 g rigatoni pasta (or other pasta of choice)
• salt (for the pasta water)
• 1 onion (diced)
• 1 bell pepper (diced)
• 500 g ground beef (ground beef)
• 1 tbsp garlic powder (can substitute with 4 fresh cloves of garlic)
• 1 tbsp paprika powder
• 1 can tomato paste (standard small can)
• 400 g diced tomatoes (1 can)
• 150 ml beef bouillon (prepared broth)
• 150 g cream cheese (cream cheese)
• 40 g parmesan cheese (plus extra for serving)
• 10 g fresh parsley (chopped)
• fresh burrata (one ball for serving)

Steps

1. 1

   Place a large pot of water on the stove and bring to a boil. While waiting for the water, dice the onion and bell pepper into small cubes.

2. 2

   Once the water is boiling, add a generous amount of salt and the rigatoni pasta. Cook according to the package instructions until al dente.

3. 3

   In a large skillet or pan over high heat, begin browning the ground beef. Cook until it is about two-thirds browned.

4. 4

   Add the diced onion and bell pepper to the skillet with the beef. Sauté for about 2 minutes.

5. 5

   Stir in the garlic powder, paprika powder, tomato paste, diced tomatoes, and beef bouillon. Mix thoroughly to combine.

6. 6

   Allow the sauce to simmer and reduce for 5 to 7 minutes until it has thickened slightly.

7. 7

   Once the sauce has thickened, add the parmesan cheese and cream cheese. Stir well until the cheeses are fully melted and incorporated into a creamy sauce.

8. 8

   Add the chopped fresh parsley and the cooked, drained rigatoni to the sauce. Toss well to ensure the pasta is evenly coated.

9. 9

   Serve the pasta on plates and top with a fresh ball of burrata or extra parmesan cheese. Enjoy your meal!

Notes

The author suggests using 4 fresh cloves of garlic as an alternative to garlic powder. The beef bouillon helps create a richer, fuller sauce flavor.

Nutrition per serving

• main
• pasta
• dinner
• rigatoni
• creamy
• ground beef
• quick meal
• easy dinner