1. In a large skillet, brown the ground beef and Italian sausage over medium-high heat. Break up the meat and cook until fully browned. Drain most of the grease, leaving a little for flavor.

2. In a separate large pot, boil rigatoni in salted water until al dente. Drain and reserve 1/2 cup of pasta water.

3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

4. Stir in the heavy cream and simmer for 3-4 minutes to thicken slightly.

5. Return cooked meats to the skillet and stir into the sauce.

6. Add cooked rigatoni and toss to coat evenly. Stir in mozzarella and half the Parmesan until melted.

7. If needed, add a splash of reserved pasta water to loosen the sauce.

8. Top with remaining Parmesan, red pepper flakes, and fresh herbs if desired. Serve hot.