Beef and Rotini in Garlic Parmesan Sauce

Let me introduce you to a recipe that’s a cozy weeknight lifesaver and an instant crowd-pleaser: Beef and Rotini in Garlic Parmesan Sauce. Picture this—a creamy, garlicky sauce hugging tender pasta and perfectly seasoned beef, topped with a sprinkling of Parmesan that melts just right. This dish is like a warm hug in a bowl. Trust me, you’re going to want seconds (or thirds). Plus, it’s ridiculously simple to make, which means more time for savoring and less time spent in the kitchen. Let’s dive in!

Why You’ll Love Beef and Rotini in Garlic Parmesan Sauce

Versatile: Perfect for a casual family dinner or a fancy-ish gathering. You can dress it up with some fresh herbs or keep it simple for ultimate comfort food vibes.
Budget-Friendly: Uses pantry staples you probably already have. No fancy ingredients required!
Quick and Easy: On the table in under 30 minutes. Perfect for when you want big flavors with minimal effort.
Customizable: Swap out the beef for chicken, or use gluten-free pasta to suit your dietary needs.
Crowd-Pleasing: Creamy, cheesy, garlicky—what’s not to love? This dish is a hit with kids and adults alike.

Ingredients

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Ground Beef: Juicy and flavorful, it adds a hearty base to the dish. Opt for lean beef to keep things light.
Rotini Pasta: The spirals hold onto the creamy sauce beautifully, making every bite a flavor bomb.
Garlic: The star of the show, bringing bold, aromatic depth to the sauce.
Butter: Creates a silky base for the Parmesan sauce.
Parmesan Cheese: Nutty, savory, and melts into the sauce like a dream.
Heavy Cream: For that luxuriously creamy texture you can’t resist.
Chicken Broth: Adds an extra layer of flavor while thinning out the sauce to the perfect consistency.
Salt and Pepper: Simple but essential for seasoning the dish to perfection.
Fresh Parsley: A pop of green that brightens the dish and adds a hint of freshness.

Instructions

How to Make Beef and Rotini in Garlic Parmesan Sauce

Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and set aside.
Cook the Beef
In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles as it cooks. Season with a pinch of salt and pepper. Drain any excess fat and set the beef aside.
Make the Garlic Butter Base
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it!
Prepare the Sauce
Pour in the chicken broth and heavy cream, stirring well to combine. Bring to a simmer and let it cook for 2–3 minutes until slightly thickened.
Add the Parmesan
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust the seasoning with salt and pepper.
Combine Everything
Add the cooked pasta and ground beef back into the skillet. Toss everything together until the pasta is evenly coated in the sauce.
Serve and Garnish
Transfer to serving bowls or plates, and sprinkle with fresh parsley. Serve hot and enjoy every creamy, cheesy bite!

How to Serve Beef and Rotini in Garlic Parmesan Sauce

Fresh Salads: A simple arugula or spinach salad with a zesty lemon vinaigrette complements the creamy pasta perfectly.
Garlic Bread: Because more garlic is always a good idea.
Roasted Vegetables: Try roasted asparagus, zucchini, or broccoli for a pop of color and nutrition.
As-Is: Honestly, this dish is hearty enough to shine solo.

Additional Tips

Prep Ahead: Chop garlic and parsley ahead of time to speed up the cooking process.
Make it Lighter: Swap heavy cream for half-and-half or milk if you prefer a lighter sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezer-Friendly: Freeze the sauce separately for up to 1 month. Thaw overnight in the fridge before reheating.
Customizations: Add a handful of baby spinach or sautéed mushrooms for extra flavor and nutrients.

FAQ

Q1: Can I use a different pasta shape?

Absolutely! Penne, fusilli, or even spaghetti work well here.

Q2: Can I make this dish gluten-free?

Yes! Just swap the rotini for your favorite gluten-free pasta.

Q3: Can I substitute heavy cream?

Sure! Half-and-half or whole milk can be used, though the sauce will be slightly less rich.

Q4: Can I make it vegetarian?

Yes! Replace the beef with sautéed mushrooms or plant-based crumbles for a vegetarian twist.

Q5: Can I add vegetables?

Definitely. Spinach, peas, or bell peppers are great additions.

Q6: How can I make this spicy?

Add a pinch of red pepper flakes to the sauce for a subtle kick.

Q7: Can I use pre-shredded Parmesan?

For the best texture and flavor, stick with freshly grated Parmesan.

Q8: How do I prevent the sauce from separating?

Keep the heat on medium and stir constantly when adding the cream and Parmesan.

Q9: What’s the best way to reheat leftovers?

Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.

Q10: Can I double the recipe?

Of course! Just use a larger skillet or pot to accommodate the extra volume. Cooking times may need slight adjustments.

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