Instructions

• Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until just al dente, about 11 to 12 minutes (1 minute less than package directions). Before draining, reserve 1/2 cup of the starchy pasta water. Drain and set aside.
• Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef in an even layer and sear undisturbed for 2 to 3 minutes, then break apart. Once mostly cooked through, add the Cajun seasoning and stir to coat. Cook for another 2 minutes until fragrant. Remove the beef to a plate, leaving drippings in the pan.
• Reduce heat to medium. Add the diced onion to the skillet with the drippings and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic, smoked paprika, and black pepper. Cook for 60 seconds, stirring constantly, scraping up any browned bits from the bottom of the pan.
• Stir in the tomato paste and cook for 1 to 2 minutes until it deepens in color. Pour in the beef broth, stir to combine, then reduce heat to medium-low. Add the heavy cream and simmer gently for 3 to 4 minutes until slightly thickened. Add the parmesan gradually, stirring until fully melted, then add the mozzarella and stir until the sauce is smooth and glossy.
• Return the seasoned ground beef to the skillet and stir into the sauce. Add the drained rigatoni and toss to coat fully. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Taste and adjust salt as needed. Serve immediately topped with fresh parsley and extra parmesan.