Beef Pasta Creamy Garlic

This Beef With Pasta in Creamy Garlic Sauce is the ultimate cozy dinner when you want something rich and full of flavor without fuss. You get hearty rigatoni, juicy bites of beef, and a dreamy sauce that always gets scraped clean from the pan.

I made this for the first time on a cold night when my family needed something comforting It instantly became a house favorite and now my friends always ask for the recipe

Ingredients

• Rigatoni pasta: gives perfect bite and holds all the sauce Choose bronze cut for the best texture
• Lean beef diced into small pieces: makes it tender and quick to cook Select a cut like sirloin or top round for best results
• Small onion, finely chopped: builds a sweet savory base Look for firm onions with no green sprouting
• Fresh garlic, minced: amplifies flavor Fresh bulbs are best Avoid garlic that feels dry or rubbery
• Heavy cream: delivers the rich sauce Use high quality cream for the most luxurious texture
• Beef broth: adds savoriness Opt for low sodium broth so you can control the salt
• Shredded cheddar cheese: provides a golden melt Always shred your own cheese for the smoothest result
• Olive oil: is for sautéing Look for extra virgin and cold pressed for best flavor
• Paprika: gives warmth and color Sweet Hungarian or Spanish is ideal
• Salt and pepper to taste: are for seasoning Always taste before serving to adjust
• Fresh parsley, chopped for garnish: brings a fresh finish Use crisp vibrant leaves

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Add the rigatoni and cook according to the package instructions until just al dente which should take about ten to twelve minutes Drain the pasta thoroughly and set aside so it does not overcook

Sauté the Aromatics:

Heat the olive oil in a large skillet over medium high When the oil shimmers add the finely chopped onion and minced garlic Stir constantly and cook for three to four minutes until the onion turns translucent and soft but does not take on color The garlic should become fragrant but not burn

Brown the Beef:

Increase the heat to high and add the diced beef into the skillet Spread it out so each piece makes contact with the pan Let it cook undisturbed for about two minutes to develop a golden crust Stir and continue to cook another three to four minutes until all sides are brown and the beef is fully cooked through

Season the Beef:

While cooking sprinkle the beef with paprika salt and pepper Distribute evenly and stir to coat every bit of beef The paprika will deepen in color and fragrance

Make the Sauce:

Pour in the beef broth and heavy cream Stir well to deglaze the skillet scraping up any browned bits on the bottom which hold lots of flavor Bring the mixture to a gentle simmer then immediately reduce the heat to medium low Allow the sauce to bubble quietly for about ten minutes stirring every couple of minutes It will thicken slightly but should remain silky

Coat the Pasta:

Add the cooked rigatoni to the skillet with the beef and sauce Mix gently until every piece of pasta is glossy and completely cloaked with sauce Heat another minute to blend flavors

Finish with Cheese:

Take the skillet off the heat Sprinkle in the shredded cheddar cheese and stir slowly until the cheese is fully melted and the sauce becomes smooth and velvety This is where the magic happens so be patient and let the cheese work into the sauce

Garnish and Serve:

Spoon into bowls and sprinkle generously with fresh chopped parsley Serve immediately while hot and creamy

Save

Makes outstanding leftovers reheated with a splash of milk or cream I always look forward to the garlic heavy aroma as it hits the skillet Sometimes my daughter insists on adding extra parsley before serving just so it looks fresh and green

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For best texture reheat on the stove with a splash of milk or broth to keep the sauce silky Pasta will soak up sauce as it sits so keep extra cream handy if needed

Ingredient Substitutions

You can swap rigatoni for penne or ziti if that is what you have For beef use ground beef in a pinch or substitute diced chicken or mushrooms for a lighter version For extra depth add a splash of white wine right before the cream goes in

Serving Suggestions

A crisp green salad with a tangy vinaigrette really balances the richness Warm bread mops up every drop of sauce If you like heat a pinch of red pepper flakes stirred in does wonders

Cultural Context

Creamy pasta dishes are beloved across Europe and this recipe borrows from classic Italian influences but with a comforting American steakhouse spin The cheddar gives a nostalgic twist that makes it feel like a restaurant favorite and yet totally homemade

Save

The aroma alone makes it worth making Beef With Pasta in Creamy Garlic Sauce Serve in big bowls while still piping hot for comfort in every bite.

Recipe FAQ

→ How do I keep the beef tender?

Use lean, diced beef and avoid overcooking. Brown on all sides and simmer gently for the best texture.

→ Can I use a different type of pasta?

Yes, penne or fusilli work well. Choose a sturdy pasta to hold the creamy sauce and beef.

→ Is there a substitute for cheddar cheese?

Try mozzarella or gouda for a slightly different taste and melt. They create a smooth, creamy finish.

→ How do I thicken the garlic sauce?

Simmer uncovered until the sauce reduces, or add a touch of extra cheese for a thicker consistency.

→ Can this dish be made ahead of time?

Prepare ahead and reheat gently on the stove with a splash of broth or cream to refresh the sauce.