Creamy Garlic Parmesan Rigatoni with Beef Meatballs

Instructions

1. 1

   Mince 3 garlic cloves. Gently mix the ground beef with this garlic, Worcestershire sauce, 0.5 tsp Italian seasoning, 0.5 tsp salt, 0.25 tsp black pepper, onion powder and paprika. Shape into 20 meatballs, approximately 3.5 cm across.

2. 2

   Heat the vegetable oil in a 30 cm deep skillet with at least 4 litres capacity over medium-high heat. Add the meatballs in one layer and brown for 6–8 minutes, turning carefully; they will finish cooking in the sauce. While they brown, finely dice the onion and mince the remaining 4 garlic cloves.

3. 3

   Reduce the heat to medium and push the meatballs toward the edge of the skillet. Melt the butter in the centre, add the onion and cook for 3 minutes, stirring, until softened. Add the remaining garlic and cook for 30 seconds.

4. 4

   Pour in the beef stock and heavy cream, scraping up the browned bits. Stir in the dry rigatoni, remaining 1 tsp Italian seasoning, 0.25 tsp salt and 0.25 tsp black pepper. Distribute the pasta evenly, pressing it into the liquid as much as possible, and bring to a gentle simmer over medium-high heat, about 3 minutes.

5. 5

   Cover with a tight-fitting lid, reduce the heat to medium-low and simmer gently for 16–18 minutes, until the rigatoni is tender. Every 3–4 minutes, stir carefully beneath the pasta to prevent sticking and redistribute the meatballs. Keep the pan covered between stirring. Meanwhile, finely grate the Parmesan.

6. 6

   Check several of the largest meatballs with a food thermometer; their centres must reach 71°C/160°F. Once the pasta is tender and the meatballs are cooked, remove the skillet from the heat. Gently stir in all the Parmesan and let stand uncovered for 3 minutes so the sauce thickens slightly. Divide between four bowls.