If you’re after a creamy, satisfying pasta that cozies up to you like an old friend, this Beef and Rotini in Garlic Parmesan Sauce is your new go-to. It takes tender ground beef and twirls it together with chewy rotini, all wrapped up in a dreamy garlic parmesan cream sauce that clings to every curve of pasta. You’re in for a dinner where comfort and bold flavor have never played together quite so well—perfect for busy weeknights, but impressive enough for sharing with loved ones.
Ingredients You’ll Need
The beauty of Beef and Rotini in Garlic Parmesan Sauce is truly in its simplicity; each ingredient brings depth, creaminess, or just the right pop of color and flavor. Here’s what you’ll need and why you shouldn’t skip a single item:
- Rotini pasta: The spiral shape holds onto creamy sauces beautifully, ensuring every bite is hearty and satisfying.
- Ground beef: Rich and meaty, it makes the dish filling and brings that classic beefy flavor you crave.
- Olive oil: Adds silkiness and a hint of fruitiness as you sauté the garlic and start the sauce.
- Garlic (minced): The star aromatic—brings depth and a warm, inviting scent that makes the whole kitchen smell divine.
- All-purpose flour: This is your sauce thickener and helps create that velvety texture everyone loves.
- Beef broth: Enhances the richness of the beef and ties in subtle savory notes.
- Heavy cream: Lends lushness and body, making the sauce stick to the rotini perfectly.
- Grated Parmesan cheese: The nutty, salty backbone of the sauce—go for freshly grated if you can.
- Italian seasoning: A herbal blend that brings a hint of the Mediterranean to your table.
- Salt: Balances flavors and brings everything together.
- Black pepper: Adds a subtle bite and enhances all the savory notes.
- Crushed red pepper flakes (optional): For just a touch of gentle heat if you like it zesty.
- Chopped parsley (for garnish): Provides a burst of color and fresh flavor at the end.
How to Make Beef and Rotini in Garlic Parmesan Sauce
Step 1: Cook the Rotini
Bring a large pot of salted water to a boil. Add your rotini and cook according to the package directions until just al dente. This ensures your pasta stays delightfully chewy and won’t get mushy when you add it to the sauce later. Drain well and set aside. Don’t forget to reserve a splash of pasta water—it can loosen up the sauce if needed!
Step 2: Brown the Beef
While the pasta is bubbling away, heat a large skillet over medium heat. Add the ground beef, breaking it into crumbles as it cooks. Continue cooking until it’s nicely browned and no pink remains. If there’s excess fat, drain it away—this step keeps the dish from feeling greasy. Set the cooked beef aside for now.
Step 3: Start the Garlic Base
In the same skillet (don’t wash it out—you want those little brown flavorful bits), pour in the olive oil. Add minced garlic and sauté just until fragrant—about 30 seconds. Be careful not to let it brown, or it will turn bitter. This step unlocks that signature garlicky aroma that makes Beef and Rotini in Garlic Parmesan Sauce sing!
Step 4: Make the Roux and Build the Sauce
Sprinkle the flour over your garlicky oil and stir constantly for about a minute. You’re building a roux that’ll give the sauce body and help everything cling together. Slowly whisk in the beef broth, then pour in the heavy cream, stirring until the mixture is silky smooth. Let it simmer until the sauce is starting to thicken—about 3 or 4 minutes.
Step 5: Stir in Cheese and Seasonings
Add the grated Parmesan right into the bubbling sauce, stirring until it melts in and brings a salty, cheesy punch. Toss in the Italian seasoning, salt, black pepper, and red pepper flakes if you’re using them. Now your beef and rotini in garlic parmesan sauce is ready to become magic in the pan.
Step 6: Bring It All Together
Return your browned beef to the skillet, then add the cooked rotini. Gently toss everything together so the pasta and meat get beautifully coated. Let the skillet simmer on low for another 2 or 3 minutes to allow the flavors to meld and everything to heat through. Don’t forget your parsley garnish for that final pop of freshness!
How to Serve Beef and Rotini in Garlic Parmesan Sauce
Garnishes
Finish your Beef and Rotini in Garlic Parmesan Sauce with a sprinkle of chopped fresh parsley for brightness, plus a shower of extra grated Parmesan for good measure. A quick twist of freshly cracked black pepper right at the table takes this dish from weeknight dinner to cozy trattoria vibes in seconds.
Side Dishes
This hearty pasta is perfectly satisfying on its own, but if you want to round out the meal, think simple! A crisp Caesar or tossed green salad helps cut the richness, while a slice of warm, crusty bread is practically mandatory for sopping up all that garlicky parmesan sauce. Steamed green beans or roasted broccoli are easy add-ons, too.
Creative Ways to Present
For a special touch, serve your Beef and Rotini in Garlic Parmesan Sauce in shallow pasta bowls and let everyone top their own with herbs, extra cheese, or a drizzle of good olive oil. Feeling festive? Nestle the pasta in a oven-safe skillet, top with mozzarella or more parmesan, and broil for a couple minutes for a bubbly, lightly crusted finish!
Make Ahead and Storage
Storing Leftovers
Lucky enough to have some left? Let the pasta cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making tomorrow’s lunch something to really look forward to.
Freezing
You can freeze Beef and Rotini in Garlic Parmesan Sauce, but keep in mind that creamy sauces sometimes change texture after thawing. To freeze, portion cooled pasta into airtight containers, leaving a little space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For best results, reheat gently on the stovetop over low heat, adding a splash of milk or beef broth to bring back that silky texture. Stir frequently to prevent sticking. If you’re short on time, microwave in bursts, also with a touch of liquid. Taste and adjust salt and pepper, as flavors mellow a bit during storage.
FAQs
Can I use a different type Main Course
Absolutely! Penne, fusilli, or even shells work well if you don’t have rotini handy. Just choose a pasta with enough nooks and ridges to grab onto all that velvety garlic parmesan sauce.
Is there a substitute for heavy cream?
If you’d like to lighten things up, you can use half-and-half or even whole milk, though the sauce will be a bit less rich. For a dairy-free option, try a plain, unsweetened oat cream or a blend of cashew cream and broth for similar results.
Can I make Beef and Rotini in Garlic Parmesan Sauce ahead of time?
Definitely! This dish actually tastes even better after sitting for a few hours as the flavors meld. Just gently reheat before serving, and add a touch of extra liquid to restore its creaminess.
Does this recipe work with other types of ground meat?
It sure does! Ground turkey or chicken are excellent swaps and offer a lighter flavor profile. You can also try a blend of beef and pork for extra richness and depth.
How can I make it a little spicier?
Increase the amount of crushed red pepper flakes or add a pinch of cayenne when making the sauce. You can also drizzle a little chili oil on the finished dish for a punch of heat.
Final Thoughts
I can’t recommend giving Beef and Rotini in Garlic Parmesan Sauce a try enough—it’s hearty, comforting, and completely satisfying whether you make it for weeknight supper or to wow your friends and family. Pour yourself a glass of something nice, gather around the table, and enjoy every creamy, garlicky bite!
Print
Beef and Rotini in Garlic Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy pasta dish featuring rotini pasta tossed in a flavorful garlic Parmesan sauce with seasoned ground beef, perfect for a satisfying weeknight meal.
Ingredients
Rotini Pasta:
- 12 oz rotini pasta
Ground Beef:
- 1 lb ground beef
Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish:
- Chopped parsley
Instructions
- Cook Rotini: Cook rotini according to package instructions, drain and set aside.
- Cook Beef: Brown ground beef in a skillet, drain and set aside.
- Prepare Sauce: Saute garlic in olive oil, add flour, then gradually whisk in beef broth and cream. Simmer and add Parmesan, seasonings, and beef.
- Combine: Toss cooked rotini in the sauce with beef, simmer briefly.
- Garnish: Sprinkle with parsley before serving.
Notes
- Enhance with a tablespoon of butter for extra richness.
- Works well with ground turkey or chicken.
- Store leftovers in the fridge for up to 3 days, reheating with milk or broth.
Your email address will not be published. Required fields are marked *