Description
A rich and comforting Beef Pasta in a creamy garlic sauce, combining tender slices of beef with a luscious Parmesan cream sauce and perfectly cooked pasta for a satisfying meal.
Ingredients
Scale
Beef and Seasonings
- 1 lb beef sirloin, thinly sliced (or ground beef for a quicker option)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 1/2 cups heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp red pepper flakes (optional)
Pasta and Garnish
- 12 oz pasta (penne, fettuccine, or rigatoni)
- 2 tbsp fresh parsley, chopped (for garnish)
- Extra Parmesan cheese, for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook the beef: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add beef slices and season with salt, pepper, smoked paprika, and Italian seasoning. Cook until browned and cooked through, about 4–6 minutes. Transfer beef to a plate and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Simmer the sauce: Pour in beef broth and bring to a simmer. Stir in the heavy cream, Parmesan cheese, Worcestershire sauce, and red pepper flakes (if using). Simmer for 3–5 minutes until the sauce thickens slightly.
- Combine everything: Return cooked beef to the skillet along with the drained pasta. Toss everything together to coat evenly in the creamy garlic sauce.
- Serve: Garnish with chopped fresh parsley and additional Parmesan cheese. Serve hot.
Notes
- Use ground beef for a faster cooking option.
- Adjust red pepper flakes to taste for spiciness or omit for no heat.
- Heavy cream provides a richer sauce, but half-and-half can be used for a lighter option.
- Reserve some pasta water to thin sauce if it gets too thick.
- Fresh parsley adds a bright finish; substitute with basil if desired.
