Beef and Rotini in Garlic Parmesan Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Ingredients
1 lb (450 g) ground beef (80/20 for best flavor, or lean if preferred)
1 small onion, finely diced
2 garlic cloves, minced
12 oz (340 g) rotini pasta
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 cup heavy cream (or use more milk for lighter version)
1 cup freshly grated Parmesan cheese
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon paprika (optional)
¼ teaspoon red pepper flakes (optional, for heat)
¼ cup pasta cooking water (as needed)
Fresh parsley or basil, chopped (optional garnish)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the rotini according to package instructions until al dente.
Reserve ¼ cup pasta water, then drain and set aside.
Brown the Beef
In a large skillet over medium heat, add olive oil.
Add ground beef and cook until browned, breaking it up as it cooks (about 6–8 minutes).
Drain excess grease if needed.
Add Onion & Garlic
Stir in diced onion and cook for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Make the Sauce Base
Add butter to the skillet and let it melt.
Sprinkle in flour and stir constantly for 1 minute to form a roux.
Create the Creamy Sauce
Slowly whisk in milk and heavy cream.
Cook, stirring frequently, until the sauce thickens, about 4–6 minutes.
Season & Add Cheese
Stir in salt, pepper, Italian seasoning, paprika, and red pepper flakes.
Add Parmesan cheese and stir until melted and smooth.
Combine Everything
Add cooked rotini to the skillet.
Toss to coat evenly. Add reserved pasta water a little at a time if the sauce is too thick.
Finish & Serve
Taste and adjust seasoning.
Garnish with fresh parsley or basil if desired.
Optional Add-Ins
Sautéed mushrooms or spinach
Sun-dried tomatoes
Mozzarella cheese for extra stretch
A squeeze of lemon juice to brighten the sauce
