Description
This Beef and Rotini in Garlic Parmesan Sauce is a comforting dish perfect for busy weeknights.
Ingredients
Scale
- 12 oz rotini pasta
- 1 lb ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk warm
- 1 cup heavy cream
- 1½ cups freshly grated parmesan cheese
- ½ tsp garlic powder
- Pinch of red pepper flakes
- Extra parmesan for garnish
- Fresh parsley or dried herbs for garnish
Instructions
- Begin by filling a large pot with water and adding a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, carefully add the rotini pasta. Cook according to the package instructions until it reaches an al dente texture. This usually takes around 8-10 minutes but keep an eye on it to ensure it doesn’t overcook. Once done, drain the pasta thoroughly and set it aside in a colander. Don’t rinse it, as this will wash away the starch that helps the sauce adhere.
- In a large skillet set over medium-high heat, add the ground beef. Cook it while breaking it apart with a spatula until it’s browned, approximately 6-8 minutes. Season the beef with salt, pepper, and Italian seasoning. Once the beef is fully cooked and the onion is soft and translucent, be sure to drain any excess grease from the skillet, as this will help maintain the texture and flavor of your sauce.
- Lower the skillet’s heat to medium, then add the minced garlic to the cooked beef. Sauté it for about 30 seconds. This brief cooking time will release the garlic’s aromatic oils without burning it, ensuring a pleasant flavor in the dish.
- Next, push the beef mixture to one side of the skillet. In the cleared section, add the butter and let it melt completely. As the butter melts, whisk in the flour until a smooth roux forms. Allow this mixture to cook for 1-2 minutes, stirring constantly to prevent burning. This roux will provide thickening power for your sauce.
- Gradually pour the warm milk and heavy cream into the roux while whisking continuously. This prevents lumps from forming. Continue stirring until the sauce thickens, which should take about 3-5 minutes. You’ll know it’s ready when it coats the back of a spoon and has a creamy consistency.
- Once thickened, reduce the heat to low and stir in the grated parmesan cheese, garlic powder, and a pinch of red pepper flakes. Mix everything thoroughly until the cheese has melted completely, leaving you with a smooth garlic parmesan sauce. If the sauce seems too thick, you can always add a splash more milk or cream to reach your desired consistency.
- Finally, add the cooked rotini pasta into the skillet, stirring gently to combine everything well. Ensure that each piece of pasta is evenly coated in the creamy sauce. Allow the dish to heat through for a minute or two.
- To serve, plate the pasta in bowls and garnish with extra parmesan cheese and fresh parsley or a sprinkle of dried herbs. This not only adds color but also enhances the presentation of your delicious dish.
Notes
For adjusting spice levels, feel free to add more or less red pepper flakes according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 800 mg
- Protein: 25 g