Creamy Garlic Beef Pasta (Print Version)

# Ingredients:

→ Beef Prep

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

→ Garlic Cream Sauce Mix

07 - 1 cup beef broth
08 - 1/2 tsp red pepper flakes (optional for a spicy kick)
09 - 1 tsp Worcestershire sauce
10 - 3 tbsp unsalted butter
11 - 4 cloves garlic, finely chopped
12 - 1/2 cup Parmesan cheese, grated fresh
13 - 1 1/2 cups heavy cream (or use half-and-half for a lighter feel)

→ Pasta & Finishing Touches

14 - 12 oz pasta (try rigatoni, fettuccine, or penne – all great choices)
15 - Extra Parmesan cheese for topping
16 - 2 tbsp parsley, freshly chopped as garnish

# Instructions:

01 - Fill a big pot with water, add plenty of salt, and get it boiling. Toss in your chosen pasta and cook until it’s perfectly al dente – firm with a slight bite. Save about 1/2 cup of the starchy pasta water before draining, and don’t rinse the pasta after. That leftover starch helps the sauce stick better.
02 - As the pasta cooks, heat olive oil in a large pan over medium-high. When the oil’s shimmering, pop in the beef (use sliced sirloin or crumbled ground beef, whatever you prefer). Sprinkle on black pepper, salt, Italian seasoning, and smoked paprika. Let it sear untouched for a couple minutes to get a lovely crust, then turn and cook for another 3–4 minutes until browned but juicy. Scoop it out onto a plate, keeping the flavorful juices.
03 - Turn the heat down to medium and melt butter in the same pan. Once melted, stir in the garlic and cook just until the aroma hits you – about 30 seconds. Pour in the broth slowly and scrape up the crispy bits stuck to the pan (that’s pure flavor!). Add the heavy cream, cheese, Worcestershire sauce, and red pepper flakes (if you like a kick). Stir for a few minutes so the sauce thickens slightly and the cheese blends in smoothly.
04 - Put the cooked beef – along with its tasty juices – back in the pan, gently mixing it into the sauce. Add the drained pasta and toss until every piece is nicely coated. If the sauce’s consistency seems a bit thick, splash in some reserved pasta water little by little until it’s just right. Give it a minute on low heat to let all the flavors meld.
05 - Take your skillet off the heat, scatter chopped parsley over the top, and toss gently one last time. Dish into warm bowls or plates, making sure each portion has plenty of sauce and beef. Sprinkle extra grated Parmesan over each serving. Pair with crusty garlic bread and a light salad for a full meal.

# Notes:

01 - This comforting beef and pasta dish is ready in around half an hour, making it ideal for busy nights when you need something quick and satisfying.
02 - Want to add more layers of flavor? Stir in cooked spinach, sliced mushrooms, or sun-dried tomatoes when you put the beef back into the sauce.
03 - Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove or microwave, and add a splash of milk or cream to keep the sauce silky.

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