Tender rigatoni, seasoned beef, and Italian sausage simmered in a creamy garlic-Parmesan sauce for an easy comfort-food dinner.
This One-Pot Garlic Butter Beef & Sausage Rigatoni is the kind of cozy meal that brings everyone running to the table. The pasta cooks directly in a rich, savory sauce with beef, Italian sausage, garlic, and plenty of cheese, giving every bite incredible flavor.
Best of all, everything comes together in one Dutch oven. Add a few handfuls of spinach for color and freshness, then serve this creamy pasta straight from the pot for an easy family dinner with minimal cleanup.
Recipe Overview
- Cooking method: One-pot stovetop
- Prep time: 10 minutes
- Cook time: Approximately 30 minutes
- Flavor profile: Creamy, garlicky, cheesy, and mildly spicy
- Best for: Weeknight dinners and casual family meals
Ingredients
- 1 pound ground beef
- ½ pound Italian sausage
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon Cajun seasoning, or less to taste
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes, optional
- 1 pound rigatoni
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 2 handfuls fresh spinach, optional
- Chopped fresh parsley, for garnish
Instructions
1. Brown the meat
Heat a large Dutch oven over medium-high heat. Add the ground beef and Italian sausage, breaking the meat into small pieces as it cooks. Continue cooking until browned and no pink remains. Drain excess grease if needed.
2. Build the flavor
Reduce the heat to medium. Add the butter and minced garlic, then cook for about 30 seconds, stirring constantly, until fragrant.
Stir in the Italian seasoning, Cajun seasoning, garlic powder, and red pepper flakes.
3. Cook the rigatoni
Pour in the chicken broth, whole milk, and heavy cream. Stir well, scraping up any flavorful browned bits from the bottom of the pot.
Add the uncooked rigatoni and bring the mixture to a gentle simmer. Cover and cook for 12–15 minutes, stirring every few minutes to prevent the pasta from sticking. Cook until the rigatoni is tender and most of the liquid has been absorbed.
4. Make it creamy
Reduce the heat to low. Stir in the Parmesan until it melts into the sauce, followed by the mozzarella. Continue stirring until the sauce is smooth and creamy.
If using spinach, fold it into the pasta and cook for 1–2 minutes, just until wilted.
5. Garnish and serve
Remove the pot from the heat and let the pasta rest for a few minutes so the sauce can thicken. Garnish with chopped parsley and additional Parmesan, if desired. Serve warm.
Serving Notes
This rigatoni is rich enough to serve on its own, but garlic bread or a crisp green salad makes a great pairing. The sauce will continue to thicken as it rests; stir in a splash of warm broth or milk if you prefer a looser consistency.
Store leftovers covered in the refrigerator and reheat gently with a little milk or broth to restore the creamy texture.
