Description
Creamy Beef Pasta Recipe
Ingredients:
300g rigatoni pasta
500g beef cubes
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped
Steps:
1. Cook the pasta:
Boil rigatoni in salted water until al dente. Drain and set aside.
2. Prepare the beef:
Heat olive oil in a skillet over medium-high heat.
Sear beef cubes until browned on all sides, then remove from the skillet.
3. Make the sauce:
In the same skillet, sauté garlic until fragrant.
Add heavy cream and Italian seasoning, then simmer for 2 minutes.
Stir in Parmesan cheese until the sauce thickens slightly.
4. Combine:
Return the beef to the skillet and toss in the cooked pasta. Mix well until coated.
5. Garnish and serve:
Sprinkle with fresh parsley and extra Parmesan cheese before serving.
Step-by-Step Guide
Follow these detailed instructions for a foolproof creamy beef pasta. First, generously salt a large pot of water and bring it to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. While the pasta cooks, pat the beef cubes completely dry with paper towels—this is crucial for a good sear. Season liberally with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the beef in a single layer, working in batches if needed to avoid overcrowding. Sear without moving for 2-3 minutes per side until a deep brown crust forms. Remove beef and set aside.
Reduce heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and Italian seasoning, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 2-3 minutes. Reduce heat to low and gradually whisk in the grated Parmesan until melted and the sauce has thickened. If the sauce is too thick, incorporate the reserved pasta water a tablespoon at a time.
Serving Suggestions
This rich and hearty pasta is best served immediately. Plate it in warm, shallow bowls. A final sprinkle of fresh parsley adds color and freshness. For a complete meal, pair it with a simple side salad dressed with a bright vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. A medium-bodied red wine, like a Chianti or Merlot, complements the savory beef flavors beautifully.
How-to Summary
To summarize: Cook pasta al dente, reserving some water. Sear seasoned beef cubes until browned. Create a creamy sauce by simmering garlic, cream, and seasoning, then melting in Parmesan. Combine everything in the skillet, using pasta water to adjust consistency. Garnish and serve hot.
Frequently Asked Questions
Can I use a different cut of beef? Yes, while cubes are ideal, you can use thin sirloin strips or ground beef. Adjust cooking time accordingly, as ground beef will cook much faster.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, but be aware the sauce will be thinner. A tablespoon of flour or cornstarch slurry can help thicken it.
My sauce broke or became grainy. What happened? This often occurs if the heat is too high when adding the cheese, causing it to separate. Always add Parmesan off the heat or on very low heat, and stir gradually.
Can I prepare this ahead of time? The components can be prepped ahead, but it’s best assembled fresh. The sauce may thicken upon standing; reheat gently with a splash of milk or pasta water.
What can I use instead of rigatoni? Any short, sturdy pasta works well, such as penne, fusilli, or farfalle. They hold the chunky sauce and beef effectively.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Cook only until al dente, as it will continue to absorb sauce.
- Not Searing the Beef Properly: Avoid moving the beef too soon. Let it develop a deep brown crust for maximum flavor.
- Adding Cheese to High Heat: This causes separation. Ensure the sauce is just simmering or off the burner when stirring in the Parmesan.
- Skipping Pasta Water: The starchy reserved water is a key tool for creating a silky, cohesive sauce that clings to the pasta.
Conclusion
This creamy beef pasta recipe is a testament to how simple ingredients can create a deeply satisfying and impressive meal. By following the detailed steps and avoiding common pitfalls, you’ll achieve a restaurant-quality dish with a perfect balance of tender beef, al dente pasta, and a luxuriously creamy, flavorful sauce. It’s a versatile recipe that welcomes customization but is utterly delicious as written. Enjoy the comforting results of your culinary effort.