Beef and Rotini in Garlic Parmesan Sauce

Beef and rotini in garlic parmesan sauce came to life one night when I wanted something creamy savory and a little indulgent without spending hours in the kitchen. I had some leftover beef and a box of rotini so I pulled out a skillet and trusted the garlic and cheese to do the rest. The result was even better than I imagined a rich pasta dish with tender bites of beef and a velvety parmesan sauce that clings to every spiral.

Now it’s one of those recipes I keep on repeat because it’s fast enough for a weeknight but impressive enough to serve to guests. Whether it’s served fresh or reheated the flavor always holds up and it’s become one of my personal favorites for cozy dinners at home.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Beef stew meat or sirloin – Tender chunks that soak up all the flavor from the sauce.
• Rotini pasta – The spiral shape holds onto the creamy garlic sauce perfectly.
• Garlic – Adds bold flavor and the perfect base for the sauce.
• Butter – Helps sauté the garlic and gives richness to the sauce.
• Heavy cream – Creates a creamy smooth texture that brings the sauce together.
• Parmesan cheese – The star ingredient that melts into a thick savory sauce.
• Beef broth – Adds depth and balances the richness of the cream.
• Olive oil – For searing the beef and building flavor in the skillet.
• Italian seasoning – A blend of herbs that complements both the beef and cheese.
• Salt and pepper – Essential for seasoning and balance.
• Parsley – A fresh finishing touch that brightens the whole dish.

Tools You’ll Need

• Large skillet or sauté pan – For searing the beef and building the garlic parmesan sauce.
• Pot for boiling pasta – To cook the rotini just until al dente.
• Tongs or spatula – To stir and combine ingredients without breaking the pasta.
• Grater or microplane – For freshly grating the parmesan cheese.
• Measuring spoons and cups – To keep sauce proportions just right.

Instructions

Step 1: Cook the Rotini

I start by boiling a pot of salted water then I cook the rotini just until al dente. Once it’s done I drain it and set it aside while I make the sauce.

Step 2: Sear the Beef

I heat olive oil in a large skillet over medium-high heat. I add the beef in a single layer and let it sear on all sides until nicely browned. Then I remove it from the skillet and set it aside.

Step 3: Make the Garlic Base

In the same skillet I melt butter and sauté the minced garlic until fragrant. It only takes about a minute but it’s the foundation of the whole sauce.

Step 4: Build the Sauce

I pour in the beef broth and heavy cream then stir in the Italian seasoning salt and pepper. I let it simmer for a few minutes to reduce and thicken slightly.

Step 5: Add Parmesan and Beef

Once the sauce is simmering I stir in the grated parmesan cheese. It melts into the cream creating a smooth and cheesy sauce. Then I return the seared beef to the pan and let it simmer gently until cooked through and tender.

Step 6: Combine with Pasta

Finally I add the cooked rotini to the skillet and toss everything together so the sauce coats every spiral. I let it warm through for a couple minutes then I garnish with chopped parsley and a few extra shavings of parmesan.

Tips

Don’t overcook the pasta al dente rotini holds up better when tossed with sauce.

For extra flavor I sometimes add a splash of white wine after sautéing the garlic.

Freshly grated parmesan makes a huge difference in both texture and taste.

If the sauce gets too thick just add a splash of reserved pasta water or more broth.

Ways to Serve

Serve it with garlic bread or a crisp green salad for a complete meal.

Top with red pepper flakes for a little heat.

It makes a great next-day lunch just reheat with a splash of cream or milk.

Frequently Asked Questions

Can I use a different pasta in Beef and Rotini in Garlic Parmesan Sauce?

Yes you can! Penne farfalle or fusilli all work well with this creamy sauce.

Can I make Beef and Rotini in Garlic Parmesan Sauce ahead of time?

Absolutely just store it in an airtight container and reheat gently with a bit of added cream.

What kind of beef is best for Beef and Rotini in Garlic Parmesan Sauce?

I like using stew beef or sirloin tips but any tender cut that sears well will work.

See You in the Kitchen

I hope you give this beef and rotini in garlic parmesan sauce a try! It’s creamy satisfying and full of comforting flavors that feel like something from a fancy restaurant but made right in your kitchen. Let me know how it turns out and if you gave it your own twist!

Happy Cooking!

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