Rigatoni Bolognese with Cream Sauce
Rigatoni Bolognese with Cream Sauce is a comforting and hearty Italian dish that combines the richness of a classic Bolognese sauce with the smoothness of whipping cream. The dish is made with ground beef or sausage, sautéed vegetables, and a hint of red wine, all simmered together to create a deeply flavorful sauce.
Tossed with tender rigatoni pasta and finished with a touch of cream, this meal is perfect for a cozy dinner that feels both indulgent and satisfying.
Why You’ll Love This Recipe:
Red Potatoes – The main ingredient, known for their creamy texture and ability to crisp up beautifully when roasted.
Garlic – Minced for an aromatic, savory flavor that infuses the potatoes.
Parmesan Cheese – Adds a rich, cheesy, and slightly nutty flavor that enhances the roasted potatoes.
Olive Oil – Helps the potatoes crisp up in the oven and provides a healthy base for the seasoning.
Dried Herbs (Thyme, Oregano, Basil) – These fragrant herbs create a savory, earthy flavor profile that complements the garlic and potatoes.
Kosher Salt & Black Pepper – Essential for seasoning, bringing out the natural flavors of the potatoes and enhancing the dish.
Butter – Adds richness and a silky finish to the potatoes, making them extra indulgent.
Fresh Parsley – Chopped for a burst of color and freshness that brightens the dish.
Key Ingredients:
Potato Variety: While red potatoes are ideal for this recipe because of their creamy texture and ability to hold shape, you can also use other types of potatoes, like Yukon Gold or baby potatoes, depending on your preference.
Even Sizing: To ensure the potatoes cook evenly, try to cut them into similar-sized halves. This will help them roast at the same rate and achieve that perfect golden crisp.
Herb Variations: Feel free to experiment with fresh herbs if you have them on hand. Fresh thyme, rosemary, or parsley can be used instead of dried herbs for a more vibrant, aromatic flavor.
Crispiness Tip: For extra crispiness, make sure the potatoes are arranged in a single layer on the baking sheet and avoid overcrowding them. This allows air to circulate around each potato, resulting in a crispier texture.
Cheese Options: If you’re out of Parmesan or want to mix it up, Pecorino Romano, Asiago, or Gruyère would also work well in this recipe, offering a different flavor profile while still adding that cheesy, savory kick.
Serving Suggestions: These potatoes make a great side dish to complement a variety of meals, such as roasted meats, grilled chicken, or even a veggie-packed salad for a lighter option.
Storage: Leftover potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet to restore their crispiness.
Vegan Option: For a vegan version, simply omit the butter and use a plant-based butter or olive oil to toss the potatoes before roasting.
Rigatoni Bolognese with Cream Sauce
Ingredients:
1 cup onion (chopped)
2 carrots (chopped)
2 stalks celery (diced)
4 cloves garlic (chopped)
1 lb ground beef (or sausage)
2 tbsp italian seasoning
2 tbsp tomato paste
½ cup red wine (optional)
28 oz crushed tomatoes (canned)
14.5 oz beef broth
2 bay leaves
1 lb rigatoni
½ cup whipping cream
Instructions:
Heat 3 tbsps of coconut oil in a large saucepan, add the shallots, parsnips, and fennel. Season with a pinch of salt & pepper. Sauté for about 5-7 minutes or until tender. Once the vegetables are softened, add the ginger and cook until aromatic – about a minute.
Add the ground turkey (or chicken if using). Cook until browned.
Pour in the white wine (if using), tomato concentrate, and herb mix. Stir together and cook until the wine evaporates (about 5 minutes), or if not using wine, until the concentrate and herbs are well blended.
Stir in the diced tomatoes, chicken broth, and thyme sprigs. Combine thoroughly and bring to a simmer. Reduce the heat and simmer for at least 30 minutes, stirring occasionally.
While the sauce is simmering, bring 4 quarts of water to a boil. Add the fusilli when there are about 10 minutes left on the sauce. Drain and set aside.
Stir the cream into the sauce. Mix well and cook until the cream is warmed through.
Serve the fusilli in bowls and ladle the sauce on top! Garnish with freshly grated Romano cheese if desired. Enjoy your meal!
Notes:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~600 kcal | Protein: ~25g | Fat: ~30g | Saturated Fat: ~12g | Carbohydrates: ~60g | Fiber: ~5g | Sugars: ~10g | Cholesterol: ~100mg | Sodium: ~800mg
Frequently Asked Questions:
Can I use a different type of pasta instead of rigatoni?
Yes, you can substitute rigatoni with other types of pasta like fusilli, penne, or even spaghetti.
The sauce pairs well with most pasta shapes.
Can I make this recipe ahead of time?
Yes, you can prepare the Bolognese sauce ahead of time and refrigerate it for up to 3 days.
Reheat the sauce and cook the pasta fresh when you’re ready to serve.
Is there a non-alcoholic substitute for the red wine?
Yes, you can substitute the red wine with beef broth or a mix of beef broth and a splash of red wine vinegar for a similar depth of flavor without the alcohol.
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef.
The flavor will be slightly different but still delicious.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free pasta and ensure that all other ingredients, like tomato paste and beef broth, are labeled gluten-free.
Can I add vegetables to the sauce?
Yes, you can add extra vegetables like mushrooms, zucchini, or bell peppers to the sauce for additional flavor and nutrition.
How can I make this recipe vegetarian?
To make a vegetarian version, substitute the ground beef with a plant-based ground meat alternative or finely chopped mushrooms.
Use vegetable broth instead of beef broth.
What can I do if the sauce is too thick?
If the sauce is too thick, you can thin it out by adding a little more beef broth, cream, or even some of the pasta cooking water.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
You can also freeze the sauce (without the pasta) for up to 2 months.
Can I use a different type of cream?
Yes, you can substitute whipping cream with half-and-half or even a non-dairy cream like coconut cream or almond cream for a lighter or dairy-free version.