Description
Bobby Flay’s Creamy Rigatoni delivers rich pasta perfection with a luxurious blend of cheese and herbs. Italian culinary traditions shine through this comforting dish that promises pure satisfaction for pasta enthusiasts.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef
- 1 pound (454 grams) ground Italian sausage
Sauce and Herbs:
- 2 cans (15 ounces/425 grams each) tomato sauce
- 1 can (12 ounces/340 grams) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 diced onion
Dairy and Pasta:
- 16 ounces (454 grams) heavy cream
- 6 ounces (170 grams) shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- ½ cup (114 grams) butter
- 1 tablespoon all-purpose flour
- 16 ounces (454 grams) rigatoni pasta
- ½ cup (120 milliliters) pasta water
- Salt and pepper, to taste
Instructions
- Heat the oven to 350°F (175°C) and prepare a 9 x 13-inch (23 x 33 centimeters) baking dish with non-stick cooking spray.
- Fill a large pot with salted water and bring to a rolling boil. Cook the rigatoni pasta according to package directions until perfectly tender yet firm. Carefully extract and reserve 1/2 cup (120 milliliters) of pasta water, then drain the pasta completely.
- Place a large skillet over medium-high heat and cook the ground beef, Italian sausage, and diced onions until thoroughly browned and no pink remains. Eliminate excess fat by draining the meat mixture.
- Enhance the meat with garlic powder, black pepper, red pepper flakes, oregano, and dried basil. Incorporate tomato sauce and tomato paste, stirring to combine. Reduce heat and allow the mixture to simmer gently.
- In a separate saucepan, melt unsalted butter over medium-low temperature. Gradually whisk in all-purpose flour to create a smooth roux, then slowly stream in heavy cream while continuously whisking to prevent lumps.
- Fold shredded Parmesan cheese into the cream sauce, stirring until completely melted and silky. Season with salt and freshly ground black pepper to personal preference.
- Integrate the reserved pasta water into the cheese sauce, whisking until perfectly incorporated.
- Thoroughly coat the cooked rigatoni with the creamy cheese sauce, ensuring each pasta tube is evenly covered.
- Transfer the sauced pasta into the prepared baking dish, creating an even layer.
- Spread the prepared meat sauce uniformly across the pasta base.
- Generously top the meat sauce with shredded mozzarella cheese, covering the entire surface.
- Bake uncovered for approximately 20 minutes until the cheese melts completely and develops a golden, bubbly surface.
- Remove from oven and let rest for 5 minutes before serving. Accompany with warm garlic bread and a crisp green salad.
Notes
- Customize heat levels by adjusting red pepper flakes to suit your taste buds.
- Keep pasta perfectly al dente by monitoring cooking time closely.
- Control sauce consistency effortlessly through strategic flour manipulation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 1017 kcal
- Sugar: 6 g
- Sodium: 1380 mg
- Fat: 70 g
- Saturated Fat: 40 g
- Unsaturated Fat: 24 g
- Trans Fat: 3 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 186 mg