Creamy Garlic Beef Pasta (Print Version)

# Ingredients:

→ For the Beef

01 - 1 lb beef sirloin or ground beef (thinly sliced or crumbled)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp Italian seasoning

→ For the Creamy Garlic Sauce

07 - 3 tbsp unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup beef broth
10 - 1 1/2 cups heavy cream (or half-and-half for a lighter version)
11 - 1/2 cup freshly grated Parmesan cheese
12 - 1 tsp Worcestershire sauce
13 - 1/2 tsp red pepper flakes (optional, for heat)

→ For the Pasta

14 - 12 oz pasta (penne, fettuccine, or rigatoni work beautifully)
15 - 2 tbsp fresh parsley, chopped (for garnish)
16 - Extra Parmesan cheese for serving

# Instructions:

01 - Start by bringing a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook according to the package directions until it's perfectly al dente – tender but with a slight bite in the center. Before draining, scoop out about 1/2 cup of the starchy pasta water (this is liquid gold for adjusting your sauce later). Drain the pasta but don't rinse it – that starch helps the sauce cling to every bite!
02 - While your pasta is cooking, heat a large skillet over medium-high heat and add the olive oil. Once it's shimmering hot, add your beef (whether you're using thinly sliced sirloin or ground beef). Season it with the salt, black pepper, smoked paprika, and Italian seasoning. Let it cook undisturbed for a minute or two to develop a nice brown crust, then stir and continue cooking until it's just done – about 4-5 minutes total. You want it slightly browned but still juicy! Transfer the beef to a plate and set aside.
03 - Using the same skillet (don't clean it – those browned bits are flavor bombs!), reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté just until fragrant, about 30 seconds – be careful not to burn it! Pour in the beef broth, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for a minute, then pour in the heavy cream, Parmesan cheese, Worcestershire sauce, and red pepper flakes if you're using them. Stir constantly until the cheese melts and the sauce begins to thicken slightly, about 3-4 minutes.
04 - Return the cooked beef to the skillet, along with any juices that collected on the plate. Gently fold the beef into the sauce, then add your drained pasta. Toss everything together until the pasta is completely coated in the creamy sauce. If the sauce seems too thick, splash in some of that reserved pasta water, a little at a time, until you reach your desired consistency. Let everything simmer together for about a minute to allow the flavors to marry.
05 - Take the skillet off the heat and sprinkle the fresh chopped parsley over the top. Give everything one final gentle toss. Divide the pasta among warm plates or bowls, making sure everyone gets a good helping of beef and plenty of that luscious sauce. Finish each serving with an extra sprinkle of freshly grated Parmesan cheese. This dish pairs beautifully with garlic bread for soaking up any extra sauce and a simple side salad to cut through the richness.

# Notes:

01 - This creamy beef pasta comes together in about 30 minutes, making it perfect for busy weeknights when you need something satisfying and comforting.
02 - For an extra flavor boost, try adding sautéed mushrooms, wilted spinach, or sun-dried tomatoes along with the beef when you return it to the sauce.
03 - Leftovers will keep in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce.

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