1. Cook the Pasta:

– Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (about 10–12 minutes). Drain and set aside.

2. Brown the Beef:

– In a large skillet over medium-high heat, add olive oil and the ground beef.

– Season with salt and pepper. Cook until browned and cooked through, breaking it up with a spoon.

– Drain any excess fat from the skillet.

3. Prepare the Sauce:

– Reduce the heat to medium and add the butter to the skillet (with the beef or in a clean pan if preferred).

– Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

– Stir in the heavy cream and bring to a gentle simmer.

– Gradually add the shredded mozzarella and grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce thickens slightly.

– If desired, add red pepper flakes for a subtle kick.

4. Combine:

– Add the cooked rigatoni and browned beef into the creamy sauce.

– Toss gently until the pasta is evenly coated. Adjust seasoning with additional salt and pepper if needed.

5. Serve:

– Transfer to a serving dish and garnish with freshly chopped parsley.

– Serve immediately while hot and creamy.