Creamy Beef Rigatoni Rosa with Zucchini and Parmesan

This creamy rigatoni rosa gets its name from the beautiful pink sauce made with tomato paste and cream cheese. It’s a comforting pasta dish that comes together in just 20 minutes, perfect for busy weeknights.

Ground beef and sautéed zucchini add hearty texture, while a sprinkle of chili flakes gives a gentle warmth. Topped with Parmesan, this pasta is sure to become a family favorite.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain. Meanwhile, trim and halve zucchini lengthwise, then slice into half-moons. Mince garlic.
2. Heat oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate. Add more oil to the pan and cook ground beef, breaking it up, until almost cooked through, 3-4 minutes.
3. Stir garlic and tomato paste into the pan with beef; cook 1-2 minutes until fragrant. Add cream cheese, stock concentrate, 1/2 cup reserved pasta water, butter, sugar and chili flakes to taste. Stir until smooth. Remove from heat.
4. Add drained rigatoni and zucchini to the sauce. Stir in half the Parmesan. Season with salt and pepper. If needed, add more pasta water for a creamy consistency. Serve topped with remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

Can I make this vegetarian?

Absolutely! Omit the beef and add more zucchini or mushrooms.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.