Description
This Creamy Rigatoni with Boursin Cheese is an easy, comforting Italian-inspired pasta dish featuring tender rigatoni cooked in a flavorful sauce made from ground beef or Italian sausage, garlic, onion, and a rich blend of spices. The sauce is enriched with creamy Garlic and Herb Boursin cheese, creating a luscious and smooth texture that pairs perfectly with the al dente pasta. Garnished with fresh parsley and Parmesan, this dish is perfect for a cozy weeknight dinner that serves six.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
Spices and Seasonings
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids and Sauces
- 24 oz jar of spaghetti sauce or marinara
- 4 cups chicken broth
Pasta and Cheese
- 1 lb rigatoni pasta
- 5 oz package of Garlic and Herb Boursin cheese
- Fresh grated Parmesan, for serving
Garnish
- Dried or fresh parsley, for garnish
Instructions
- Brown the Meat and Vegetables: In a Dutch oven over medium heat, cook the ground beef or Italian sausage along with the diced onion and minced garlic until the meat is browned and the onion is softened. Drain any excess grease to keep the dish from becoming too oily.
- Add Seasonings: Stir in the onion powder, garlic powder, and Italian seasoning to enhance the flavor base.
- Combine Sauce and Pasta: Add the jar of spaghetti sauce, rigatoni pasta, and chicken broth to the pot. Stir well to combine all ingredients thoroughly, then bring the mixture to a gentle boil.
- Simmer: Cover the Dutch oven and reduce heat to a simmer. Let it cook for about 20 minutes or until the rigatoni is al dente and has absorbed much of the liquid.
- Melt in Boursin Cheese: Stir in the Garlic and Herb Boursin cheese until it is fully melted and the sauce becomes creamy and smooth.
- Season to Taste: Adjust salt and pepper according to your preference to balance the flavors.
- Garnish and Serve: Sprinkle with fresh or dried parsley and serve the pasta hot, topped with freshly grated Parmesan cheese for extra richness.
Notes
- Use Italian sausage for a spicier and more flavorful dish, or opt for ground beef for a milder taste.
- Be careful not to overcook the rigatoni; check frequently as pasta will continue to soften in residual heat.
- Drain excess grease after browning the meat to avoid greasy pasta.
- Fresh parsley adds a pop of color and freshness, but dried parsley works well if fresh is unavailable.
- For a vegetarian version, substitute the meat with sautéed mushrooms and use vegetable broth instead of chicken broth.
