Description
This Beef Rotini with Garlic Parmesan Sauce is a quick and flavorful pasta dish perfect for weeknight dinners. Tender rotini pasta is cooked al dente and tossed in a creamy garlic Parmesan sauce with savory browned ground beef and Italian seasoning. The sauce is luxuriously rich yet easy to make, combining heavy cream and melted Parmesan for a smooth texture. Finished with fresh parsley for a pop of color and freshness, this recipe makes a comforting and satisfying meal in just 30 minutes.
Ingredients
Scale
Meat & Dairy
- 1 pound ground beef
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta
- 12 ounces rotini pasta
Vegetables & Herbs
- 4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add the rotini pasta, stir gently to prevent sticking, and cook according to package instructions (about 8-10 minutes) until al dente.
- Drain and Reserve Pasta Water: Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside for later use.
- Brown the Ground Beef: In a large skillet, heat 2 tablespoons of olive oil over medium heat for about one minute. Add the ground beef, breaking it apart with a wooden spoon. Season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until the beef is browned and cooked through.
- Sauté Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add Cream and Cheese: Reduce the heat to low and slowly pour in the heavy cream, stirring to combine with the beef and garlic. Gradually stir in the grated Parmesan cheese until it melts and creates a creamy sauce. If the sauce is too thick, adjust the consistency using the reserved pasta water.
- Season the Sauce: Taste the sauce and adjust seasoning by adding more salt, pepper, or red pepper flakes if you prefer a little heat.
- Toss Pasta in Sauce: Add the drained rotini pasta to the skillet and toss well until the pasta is evenly coated with the creamy garlic Parmesan sauce.
- Adjust Sauce Consistency: If the sauce appears too thick at this point, add additional reserved pasta water, one tablespoon at a time, until the desired creaminess is reached.
- Serve and Garnish: Remove the skillet from heat. Serve the pasta in bowls and garnish with freshly chopped parsley for a burst of freshness and color.
Notes
- Reserve pasta water is key to adjusting sauce thickness and adding creaminess without diluting flavor.
- Use freshly grated Parmesan for the best melting and flavor.
- Ground beef can be substituted with ground turkey or sausage for variation.
- Red pepper flakes are optional but add a nice subtle heat if desired.
- Cook pasta just until al dente since it will finish cooking slightly in the sauce.
- Garnish with extra Parmesan or a squeeze of lemon juice to brighten flavors if preferred.
