Description
This luxurious Beef With Pasta in Creamy Garlic Sauce combines tender diced beef, creamy garlic-infused sauce, and melted cheddar cheese for a rich and satisfying meal perfect for any occasion.
Ingredients
Units
Scale
Ingredients:
- 8 oz rigatoni pasta
- 1 lb lean beef, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Large skillet
- Large pot
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente, then drain and set aside.
- Sauté aromatics: Heat the olive oil in a large skillet over medium-high heat.
- Cook onion and garlic: Add the finely chopped onion and minced garlic, cooking until the onion is soft and translucent, about 3–4 minutes.
- Cook beef: Add the diced beef to the skillet, then cook until browned on all sides and fully cooked, stirring occasionally.
- Season beef: Sprinkle the beef with paprika, salt, and pepper, then stir well to combine.
- Add liquids: Pour in the beef broth and heavy cream, stirring to mix.
- Simmer sauce: Bring the mixture to a simmer and reduce the heat to medium-low.
- Thicken sauce: Allow the sauce to simmer gently for 10 minutes, stirring occasionally, until it thickens slightly.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and stir until the pasta is evenly coated with the creamy sauce.
- Finish with cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until melted and smooth.
- Garnish and serve: Garnish with freshly chopped parsley and serve warm.
Notes
- Use lean beef to reduce excess fat.
- Cook pasta until al dente for best texture.
- Stir sauce occasionally while simmering to prevent sticking.
- Fresh parsley adds color and freshness when garnished.
