Cajun Garlic Beef Rigatoni

If you like bold, messy, slightly saucy dinners that make your kitchen smell like a southern BBQ truck drove through your apartment, this Cajun Garlic Beef Rigatoni is for you. It’s hearty, a little spicy, and forgiving enough that if you forget the parsley (or the self-respect), it will still taste amazing. Think creamy garlic sauce meets smoky Cajun heat, with big tubes of rigatoni to catch every last bit—carb therapy for people who’ve had a day.

Once, I proudly announced I’d make this for dinner while also juggling a conference call, a toddler who decided the chew toy needed dramatic interpretation, and a husband who thought “season to taste” meant “add every spice in the jar.” The pasta was al dente, the sauce was extra confident, and my husband declared it “impossibly good” right before asking for ketchup. Yes, this pan was too small. No, I won’t wash fewer dishes. Yes, we all survived, and yes, I used the “I made dinner” card for three days after.

Time-Saving Hacks

– Shortcut: Buy pre-minced garlic. I judge you silently, then use it.
– Brown the beef in the same pan you’ll finish the sauce in—less pans, less crying.
– Use jarred roasted red peppers if you’re avoiding a blender tantrum.
– Cook pasta in salted water while you brown meat so you aren’t standing around licking spoons (again).
– Want to avoid dishes? Toss the drained pasta back in the pot with sauce, serve straight from there. Fancy, lazy, functional.

Serving Ideas

– Serve with a simple green salad—because you should pretend there’s balance.
– Crusty bread for sopping up sauce. No one ever said “there’s too much bread.”
– Serve with wine if the kids drove you nuts. Champagne if they did unspeakable things.
– Grated Parmesan or Pecorino on top adds salty drama.
– If you want to be extra, sprinkle chopped scallions or parsley. Or don’t. I won’t tell.

What to Serve It With

– Garlic bread or a torn baguette (I recommend eating half before plating).
– Quick arugula salad with lemon vinaigrette (10 seconds, 2 dishes).
– Steamed green beans or roasted broccoli for color that says “I care.”

✔Tips & Mistakes

– Pro tip: Don’t overcook the pasta. If your spouse judges you for serving it slightly firm, they’re wrong.
– If the sauce gets too thick, don’t panic—stir in reserved pasta water one tablespoon at a time. It’s magical.
– Too spicy? Add a splash of cream or a spoonful of sugar to calm the Cajun sass.
– Too bland? Salt is your friend. Taste early and often, like a tiny culinary tyrant.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container. Reheat gently in a skillet with a splash of water or cream.
– Freezing is possible but changes texture a bit—still fine for emergency dinners. Thaw overnight in the fridge.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap ground beef for ground turkey, sausage, or a chopped portobello mix for a vegetarian twist.
– Use gluten-free pasta if needed—same comfort, slightly different vibe.
– Want less heat? Use half the Cajun seasoning and pump up the smoked paprika.

Frequently Asked Questions

Cajun Garlic Beef Rigatoni

This hearty Cajun dish features rigatoni tossed in a garlic beef sauce. Perfect for a cozy dinner!

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lbs ground beef
• ▢ 12 oz rigatoni pasta
• ▢ 2 tbsp olive oil
• ▢ 1 medium onion, chopped
• ▢ 4 cloves garlic, minced
• ▢ 1 tbsp Cajun seasoning
• ▢ 14.5 oz diced tomatoes canned with juices
• ▢ 1 cup heavy cream
• ▢ 0.5 cup parsley, chopped for garnish

Instructions

Preparation Steps

• Cook the rigatoni according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft.
• Stir in minced garlic and cook for about 1 minute until fragrant.
• Add ground beef and Cajun seasoning. Cook until the beef is browned and no longer pink.
• Mix in diced tomatoes and simmer for 10 minutes, letting the flavors meld.
• Pour in the heavy cream, stir well, and allow to simmer for a few more minutes.
• Combine cooked rigatoni with the beef sauce, mixing until well coated.
• Serve hot, garnished with chopped parsley.

Notes

For an extra kick, add some hot sauce before serving!