Beef Rigatoni Poutine Flavor

There’s this thing that happens sometimes… when you’re standing by the stove, wooden spoon in hand, and something about the smell pulls you right back into a childhood kitchen. For me, that’s this dish. The steam curls up warm and savory, like roasted beef and brothy cheese and the kind of pasta that sticks to the spoon just a second longer than it should. It’s not fancy – not at all. But the way the rigatoni soaks up the meaty gravy, and the cheese melts in those gentle little pools on top, it just feels like home. A sloppy, glorious, no-white-tablecloth kind of home.

Why You’ll Crave It

• It tastes like poutine and pasta had a wonderfully indulgent baby – rich, cozy, messy in the best way.
• Only five ingredients, and somehow you’ll still feel like a dinner genius.
• Comes together in 15 minutes, but eats like a slow-simmered Sunday dish.
• Balances comfort and surprise – the familiar chew of rigatoni, plus that nostalgic gravy-cheese magic.
• Pleasing to picky eaters and seasoned palates alike (though cheese curds tend to make everyone smile).

The first time I made this, I meant it as a quick dinner – but my partner took one bite and said it tasted like something his Québécoise grandmother might’ve made… I don’t take that comparison lightly.

What You’ll Need

• Rigatoni pasta: 250 grams – cooked al dente so it holds up against all that saucy goodness
• Ground beef: 300 grams – go for medium-lean if you can for better flavor and a richer sauce
• Beef broth: 500 ml – the better the broth, the deeper the dish… homemade or good store-bought is just fine
• Cheese curds or grated cheese: about 200 grams – white cheddar curds if you can get ’em, or melty shredded cheese in a pinch
• Fresh parsley: just a small handful, chopped – optional, but it brings a little brightness on top

Easy How-To

Bring Your Water to a Rolling Boil

Salt it well, like they always say – like the sea. Drop in your rigatoni and cook it just to the bite – maybe a minute less than the package says. Drain, but don’t rinse – let it stay warm and starchy so it clings to the sauce later.

Brown the Ground Beef

While the pasta’s doing its thing, set a large skillet on medium-high heat and toss in your beef. Break it up as it cooks with the back of a spoon (or whatever tool you like). Let it get a bit of a sear – those little brown bits are pure flavor.

Add the Broth – Make the Sauce

Once the meat’s brown and cooked through, pour in that beef broth. It might not seem like enough at first, but it’ll reduce and deepen. Let it simmer gently for a few minutes, scraping up any crusty bits from the bottom. It should start smelling amazing right about now.

Combine with the Pasta

Lower the heat a bit and tumble in your warm rigatoni. Stir gently, let the sauce and pasta mingle… Let it soak just a little (not soupy, just glossy and rich).

Add Cheese Curds… and Wait

Turn off the heat, scatter the cheese curds (or your grated cheese) right across the top. Let them sit for a minute or two – don’t stir yet. They’ll soften and melt into little puddles and ribbons, just like they should.

Top with Parsley and Serve

If you have some parsley or even chives, a pinch adds a little lift – like a breath of fresh air on all that richness. Serve warm, with something crisp on the side if you like (a salad works wonders).

Good to Know

• This is not a tidy dish – go into it knowing it’s going to be saucy and a bit messy and that’s kind of the point.
• Cheese curds squeak when fresh – mine didn’t this time, and that’s okay too (they still melted beautifully).
• The sauce thickens once it sits a few minutes – leftovers reheat like a dream… maybe even better the next day.

Serving Ideas

• Serve with a crisp green salad (think peppery arugula or romaine with lemon dressing).
• Garlic bread on the side makes it a full, decadent dinner – no judgment here.
• If you’re feeling cozy, eat it out of a big bowl on the couch with a good movie playing.

Top Tricks

• Let the cheese melt naturally on top – don’t rush it or stir it too soon, you want those gooey pockets of bliss.
• Use a wide skillet so everything has room to mix – tight pans make it harder for the sauce to coat properly.
• If your broth isn’t rich enough, a splash of Worcestershire or a tiny bit of miso gives it body fast.

Frequently Asked Questions

Can I use different pasta shapes?

Of course – penne or fusilli work nicely too, anything sturdy with ridges that will hang on to the sauce. But rigatoni’s chewy tubes really shine here.

How do I keep the cheese from clumping?

Don’t stir it in right away – just scatter it on top and let it melt slowly. If it’s curds, let them soften where they land – then maybe, gently, nudge a few into the sauce.

Is this rigatonis au boeuf poutine okay to freeze?

I wouldn’t, honestly. The cheese texture gets a bit off, and pasta can go mushy. Best to eat fresh or refrigerated and reheated within a few days.

Can I make it vegetarian?

Yes! Use a rich mushroom broth and swap the beef for lentils or plant-based crumbles. Still warm, still satisfying.

What drink pairs well with this?

A malty brown ale works beautifully, or even a glass of red with a bit of earth to it – something unfussy, just comforting. Or a cold cola if you must – I won’t tell.