Beef & Mushroom Rigatoni with Garlic Breadcrumbs
Ingredients
- 1 poundground beef
- 1 poundrigatoni pasta
- 12 ouncesmushrooms
- 1yellow onion
- 4 clovesgarlic
- 2 tablespoonstomato paste
- 1 cupbeef broth
- ½ cupheavy cream
- 3 tablespoonsolive oil
- ½ cuppanko breadcrumbs
- ¾ cupparmesan cheese
- ·salt
- ·black pepper
- 1 teaspoondried thyme
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Slice 12 ounces mushrooms.
- 04
In a small bowl, mix 1/2 cup panko breadcrumbs with 1 minced garlic clove (from your 4 cloves) and 1 tablespoon melted butter or olive oil. Set aside.
Method
- 01
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10 minutes. Drain and set aside.
- 02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up as it browns, until no pink remains, about 5 minutes. Transfer to a plate.
- 03
In the same skillet, add 1 tablespoon olive oil. Sauté mushrooms until golden and any liquid has evaporated, about 5 minutes. Season lightly with salt and pepper. Add to the beef.
- 04
Add the remaining 1 tablespoon olive oil to the skillet. Sauté onion and garlic until softened and fragrant, about 2 minutes.
- 05
Stir in tomato paste and cook for 1 minute until it darkens slightly. Pour in beef broth, scraping up any browned bits. Bring to a simmer.
- 06
Return beef and mushrooms to the skillet. Stir in 1/2 teaspoon dried thyme. Simmer for 3 minutes. Stir in heavy cream and cook for 1 minute more. Taste and season with salt and pepper.
- 07
Add cooked rigatoni to the sauce and toss to coat. Divide among bowls.
- 08
Top each bowl with garlic breadcrumbs and 2 tablespoons grated parmesan cheese. Serve immediately.
Spice Tips
For warmth and depth, stir in 1/4 teaspoon red pepper flakes with the tomato paste. A splash of balsamic vinegar (1 tablespoon) adds subtle sweetness. Fresh parsley scattered over the top brightens the earthy mushroom flavor.