Here’s a detailed recipe for Beef and Rotini in Garlic Parmesan Sauce. This dish is comforting and flavorful, with tender beef, al dente rotini, and a creamy garlic Parmesan sauce.
Ingredients:
For the Beef:
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1 lb (450g) ground beef (preferably lean)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried basil
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Salt and pepper, to taste
For the Sauce:
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2 tbsp unsalted butter
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4 cloves garlic, minced
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1 cup heavy cream
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1 cup whole milk (you can substitute with 2% if preferred)
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1 cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper, to taste
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A pinch of red pepper flakes (optional, for a bit of heat)
For the Pasta:
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12 oz rotini pasta (or any pasta you prefer)
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Salt (for boiling the pasta water)
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1 tbsp olive oil (to toss the cooked pasta)
Directions:
1. Cook the Rotini Pasta:
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Bring a large pot of salted water to a boil. Once boiling, add the rotini pasta.
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Cook the pasta according to package instructions until al dente (about 9-11 minutes).
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Drain the pasta, reserving about 1/2 cup of pasta water. Toss the pasta with 1 tablespoon of olive oil to prevent sticking. Set aside.
2. Cook the Beef:
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In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat.
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Add the chopped onion and cook for 2-3 minutes until it softens.
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Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
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Add the ground beef to the skillet and cook until it’s browned, breaking it up into small pieces with a spatula (about 5-7 minutes).
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Stir in the oregano, basil, salt, and pepper to taste. Once cooked, remove from heat and set aside.
3. Make the Garlic Parmesan Sauce:
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In the same skillet (or another one if you prefer), melt 2 tablespoons of butter over medium heat.
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Add the minced garlic and cook for about 1-2 minutes until fragrant, making sure not to burn the garlic.
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Pour in the heavy cream and whole milk, stirring well to combine.
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Bring the mixture to a simmer, then reduce the heat to low. Stir in the grated Parmesan cheese, garlic powder, onion powder, and a pinch of red pepper flakes if desired.
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Allow the sauce to simmer for 3-4 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.
4. Combine the Beef, Pasta, and Sauce:
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Once the sauce has thickened, add the cooked beef mixture to the skillet with the sauce and stir to combine.
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Add the cooked rotini pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
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If the sauce is too thick, add some of the reserved pasta water (a little at a time) until you reach your desired consistency.
5. Serve:
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Serve the Beef and Rotini in Garlic Parmesan Sauce immediately, garnishing with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
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Optionally, you can serve with a side of garlic bread or a fresh salad for a complete meal.
Tips:
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Ground Beef Substitutes: You can substitute the ground beef with ground turkey or chicken for a leaner option.
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Creamier Sauce: For a richer sauce, you can add more Parmesan or a bit of cream cheese to the sauce.
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Extra Veggies: Feel free to toss in some sautéed spinach, mushrooms, or bell peppers for added flavor and nutrition.