Beef and Rotini in Garlic Parmesan Sauce
Creamy, juicy, and packed with garlicky Parmesan flavor, this one-skillet-style pasta brings tender browned beef together with corkscrew rotini in a comforting meal.
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Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 1 pound Ground beef (preferably 80/20)
- 1 small Onion, finely diced (about 1/2 cup)
- 2 cloves Garlic, minced or more if you love garlic
- 8 ounces Rotini pasta about half a 1-pound box
- 1 cup Heavy cream, room temperature
- 1 cup Grated Parmesan cheese, finely grated plus extra for serving
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt to taste
- 0.25 teaspoon Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente (usually 8 to 10 minutes). Drain the pasta and set it aside, reserving a cup of pasta water in case you need to thin the sauce.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes, stirring occasionally, until the onion is translucent and soft.
- Add the minced garlic and immediately add the ground beef to the skillet. Break the beef up with a spoon and cook for 6 to 8 minutes until fully browned and no pink remains. Season with a pinch of salt and pepper while it cooks.
- Once the beef is browned, pour in the heavy cream and stir, bringing the mixture to a gentle simmer for 2 to 3 minutes so the cream warms and the flavors meld. Reduce heat to low to avoid boiling.
- Add the cooked rotini and grated Parmesan cheese to the skillet. Toss and stir until the pasta is evenly coated and the cheese melts into a creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Taste and adjust seasoning with salt and pepper. Serve warm, topped with extra grated Parmesan and a sprinkle of freshly chopped parsley if desired.
Notes
Use freshly grated Parmesan for the best melt and flavor; avoid rinsing the pasta after draining to help the sauce adhere.