Cheesy Beef & Italian Sausage Rigatoni in Garlic Butter Sauce

12 oz (340 g) rigatoni pasta

1 lb (450 g) ground beef

½ lb (225 g) Italian sausage (mild or spicy, casings removed)

3 tbsp unsalted butter

4 cloves garlic, minced

1 medium onion, finely chopped

1 cup heavy cream

½ cup chicken or beef broth

1 tsp Italian seasoning

½ tsp crushed red pepper flakes (optional, for spice)

Salt & black pepper, to taste

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tbsp fresh parsley, chopped (for garnish)

Directions:

Cook pasta:

Bring a large pot of salted water to a boil.

Cook rigatoni according to package directions until al dente. Drain and set aside.

Cook meat:

In a large skillet over medium heat, cook ground beef and Italian sausage until browned.

Break into crumbles and drain excess fat. Remove from skillet and set aside.

Make garlic butter sauce:

In the same skillet, melt butter.

Add garlic and onion, sauté until fragrant and soft (about 2 minutes).

Stir in heavy cream, broth, Italian seasoning, red pepper flakes, salt, and pepper.

Simmer for 4–5 minutes until slightly thickened.

Combine everything:

Add cooked beef and sausage back to the skillet.

Stir in rigatoni pasta.

Add mozzarella and Parmesan, mixing until cheese is melted and coats the pasta.

Serve:

Garnish with fresh parsley and extra Parmesan if desired.

Serve hot with garlic bread or a side salad.