Begin by bringing a large pot of salted water to a vigorous boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Once tender, drain the pasta in a colander, reserving a cup of pasta water for later, and set it aside while you prepare the beef.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced rindfleisch (beef) and season it with salt and pepper. Sauté the beef for about 6-8 minutes, stirring occasionally, until it is well-browned and cooked through. The meat should be golden and fragrant.

Reduce the heat to low and pour in the cream, stirring well to combine with the beef juices in the skillet. Gradually sprinkle in the grated Parmesan, mixing thoroughly until it melts into a rich, creamy sauce. This should take about 2-3 minutes.

Add the drained rigatoni to the skillet, gently tossing to ensure each piece of pasta is coated in the creamy sauce. If the sauce appears too thick, incorporate a splash of the reserved pasta water.

Once thoroughly combined, transfer the creamy pasta to serving plates while hot. Consider garnishing with additional grated Parmesan and fresh herbs.