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This luxurious beef pasta has become my go-to dinner for nights when I need something comforting yet impressive. The combination of tender beef pieces swimming in a velvety garlic cream sauce alongside perfectly cooked rigatoni creates a restaurant-quality meal right at home.
I first created this recipe when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds proved it was a success and it has remained in our regular rotation ever since.
Ingredients
- Rigatoni pasta: its large tubes perfectly capture the creamy sauce
- Lean beef: diced into bite-sized pieces for quick cooking and tender results
- Onion and garlic: create an aromatic flavor base that elevates the entire dish
- Heavy cream: provides the luxurious texture that makes this dish special
- Beef broth: adds depth and richness while thinning the sauce to the perfect consistency
- Cheddar cheese: melts beautifully and creates a silky finish to the sauce
- Olive oil: for sautéing with a clean flavor that doesn’t overpower
- Paprika: adds subtle warmth and beautiful color to the dish
- Salt and pepper: essential for bringing all flavors into perfect balance
- Fresh parsley: brightens the rich dish with color and fresh herbaceous notes
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente—usually about 10 to 12 minutes. Remember that the pasta will continue cooking slightly when combined with the hot sauce, so aim for a tiny bit firmer than you might usually prefer. Drain thoroughly but do not rinse to preserve the starches that help the sauce cling to the pasta.
- Prepare the Aromatic Base:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers but does not smoke. Add the finely chopped onion and cook for about 2 minutes until it begins to soften and become translucent. Add the minced garlic and continue cooking for another 1 to 2 minutes being careful not to let the garlic burn, which would impart a bitter taste. The aromatics should be fragrant and softened but not browned.
- Cook the Beef:
- Add the diced beef directly to the aromatic mixture, spreading it into an even layer. Allow it to brown on one side for about 2 minutes before stirring. Continue cooking while occasionally stirring until the beef is browned on all sides and no longer pink in the center—usually 5 to 7 minutes depending on the size of your beef pieces. The beef should develop a nice caramelization which contributes significant flavor to the final dish.
- Season and Build the Sauce:
- Sprinkle the paprika, salt, and pepper evenly over the cooked beef and stir to coat each piece. Immediately pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release any browned bits, which contain concentrated flavor. Pour in the heavy cream and stir to combine all elements into a uniform sauce. Bring this mixture to a gentle simmer—small bubbles should form around the edges but not a full boil, which could cause the cream to separate.
- Reduce and Thicken:
- Reduce the heat to medium-low and allow the sauce to simmer gently for a full 10 minutes, stirring occasionally to prevent any scorching on the bottom. During this time, the sauce will reduce and thicken naturally as moisture evaporates. You should notice it coating the back of a spoon when ready—the perfect consistency to cling to the pasta.
- Combine Pasta and Sauce:
- Add the drained rigatoni directly to the skillet with the sauce. Using tongs or a large spoon, gently fold the pasta into the sauce ensuring each piece gets evenly coated. Allow the pasta to absorb some of the sauce for about 1 minute, which helps meld the flavors.
- Add Cheese and Finish:
- Remove the skillet from heat completely, then immediately add the shredded cheddar cheese. Stir constantly but gently until the cheese has fully melted, creating a silky smooth sauce that coats each piece of pasta and beef. The residual heat should be sufficient to melt the cheese without causing it to become stringy or separate.
- Garnish and Serve:
- Transfer the finished pasta to serving plates or a large communal bowl. Sprinkle generously with freshly chopped parsley, which adds both visual appeal and a fresh flavor contrast to the rich dish. Serve immediately while piping hot for the best texture and flavor experience.
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The secret to this dish is truly in the slow simmering of the sauce. I once tried to rush it by cooking at higher heat and ended up with a separated sauce. Taking those extra minutes to let it gently reduce creates that velvety texture that makes everyone think you spent hours in the kitchen.
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Frequently Asked Questions
- → Can I use another type of pasta?
Yes, you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti, to pair with this garlic cream sauce.
- → What cut of beef is best?
Lean diced cuts like sirloin or tenderloin work well as they remain tender when cooked and absorb the sauce's flavors.
- → Can I substitute cheddar cheese?
Absolutely. You can use Parmesan, Gruyère, or any cheese you enjoy that melts easily into the sauce.
- → How can I make the sauce thicker?
Let the sauce simmer longer to reduce, or add a small cornstarch slurry (1 teaspoon cornstarch mixed with water) and stir until thickened.
- → Can I add vegetables to this dish?
Yes, vegetables like mushrooms, spinach, or broccoli pair wonderfully with the creamy garlic sauce and beef.