Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3–4 garlic cloves, minced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 24 oz jar of spaghetti sauce or marinara
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 5 oz package of Garlic and Herb Boursin cheese
- Fresh grated parmesan, for serving
- Dried or fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Heat a large deep skillet or wide pot over medium-high heat and brown the ground beef or Italian sausage until no pink remains; drain excess fat if needed.
- Add the diced onion to the meat and sauté until soft and translucent, about 4–5 minutes.
- Stir in the minced garlic, onion powder, garlic powder, and Italian seasoning; cook for 30–60 seconds until fragrant.
- Pour in the spaghetti sauce and chicken broth, stirring to combine and scraping up any browned bits from the pan.
- Bring the sauce to a gentle boil, then add the rigatoni and reduce the heat to a simmer.
- Cook, uncovered, stirring occasionally, until the rigatoni is just al dente and most of the liquid is absorbed, about 12–14 minutes.
- Remove the pot from heat and stir in the Garlic and Herb Boursin cheese until it melts into a creamy sauce.
- Season with salt and pepper to taste, and stir in a handful of grated parmesan for extra richness.
- Serve hot, topped with more parmesan and a sprinkle of parsley.
Notes
For best results, use hot broth and finish the sauce off heat to prevent the Boursin from separating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat