1. Cook the Rigatoni

• Bring a large pot of salted water to a boil.
• Cook the rigatoni according to the package instructions until al dente.
• Drain and set the pasta aside, reserving a small cup of pasta water for later use if needed.

2. Sear the Beef

• Season the beef pieces generously with salt and pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the beef and sear on all sides until browned, about 5–6 minutes.
• Remove the beef from the skillet and set aside.

3. Prepare the Aromatics

• In the same skillet, add the diced onion and minced garlic.
• Sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.

4. Make the Creamy Parmesan Sauce

• Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the skillet.
• Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning.
• Let the mixture simmer gently for about 5 minutes, allowing the sauce to thicken and the flavors to meld.

5. Combine the Ingredients

• Return the seared beef to the skillet and add the cooked rigatoni.
• Toss everything together until the pasta and beef are well coated in the creamy sauce.
• Simmer for another 2–3 minutes, ensuring all flavors are evenly distributed.

6. Garnish and Serve

• Sprinkle the dish with fresh parsley and additional Parmesan cheese, if desired.
• Serve the Creamy Parmesan Beef Rigatoni hot and enjoy every bite of its creamy, savory goodness.