Beef and Rotini Pasta in Creamy Garlic Parmesan Sauce
Ingredients:
1 lb ground beef
12 oz rotini pasta
1 tbsp olive oil
3 cloves garlic, minced
1/2 yellow onion, finely chopped
2 tbsp tomato paste (adds richness + warm color)
1/2 tsp smoked paprika (for golden-orange tone)
1 tsp Italian seasoning
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 cup beef broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese (adds color and creaminess)
Red pepper flakes (optional, for a little heat)
2 tbsp fresh chopped parsley (for garnish)
Directions:
Cook the rotini pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat if needed.
Add the minced garlic and chopped onion to the skillet with the beef. Cook for 2-3 minutes, until fragrant and the onion is soft.
Stir in the tomato paste, smoked paprika, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes to allow the flavors to blend.
Pour in the beef broth and heavy cream. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer, then reduce the heat and simmer for 5 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and shredded cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Add the cooked rotini pasta to the skillet, tossing it in the creamy sauce until well coated.
If desired, sprinkle with red pepper flakes for a little heat and garnish with fresh chopped parsley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6