Description
A creamy and comforting dish featuring tender ground beef and rotini pasta tossed in a rich garlic Parmesan sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Pasta
- 8 oz Rotini pasta
Beef and Sauce
- 1 lb Ground beef
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain the pasta and set it aside, reserving some pasta water.
- Sauté Ground Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook, stirring occasionally, until it is fully browned and no longer pink.
- Add Garlic and Seasonings: Add the minced garlic to the skillet with the beef and cook until fragrant, about 1 minute. Season with salt, pepper, and Italian seasoning, stirring to combine.
- Simmer with Cream: Gradually pour in the heavy cream and bring the mixture to a gentle simmer over medium-low heat, allowing the flavors to meld.
- Melt Parmesan Cheese: Stir in the grated Parmesan cheese until it melts completely and the sauce becomes creamy. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
- Toss Pasta with Sauce: Add the cooked rotini pasta to the skillet and toss thoroughly to coat the pasta evenly with the garlic Parmesan sauce and beef mixture.
- Serve and Garnish: Serve the pasta hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.
- Make sure not to overcook the pasta; al dente texture holds up better when tossed with sauce.
- If you like a bit of heat, add red pepper flakes when sautéing the garlic.
- Use fresh Parmesan cheese for best flavor and melting quality.
