Beef with Pasta & Garlic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz rigatoni pasta
02 -
1 lb lean beef, diced
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1 cup beef broth
07 -
1 cup shredded cheddar cheese
08 -
1 tablespoon olive oil
09 -
1 teaspoon paprika
10 -
Salt and pepper to taste
→ Garnish
11 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente, then drain and set aside.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic, cooking until the onion is soft and translucent, about 3–4 minutes.
03 -
Add the diced beef to the skillet, then cook until browned on all sides and fully cooked, stirring occasionally.
04 -
Sprinkle the beef with paprika, salt, and pepper, then stir well to combine.
05 -
Pour in the beef broth and heavy cream, stirring to mix. Bring the mixture to a simmer and reduce the heat to medium-low.
06 -
Allow the sauce to simmer gently for 10 minutes, stirring occasionally, until it thickens slightly.
07 -
Add the cooked rigatoni to the skillet and stir until the pasta is evenly coated with the creamy sauce.
08 -
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and smooth.
09 -
Garnish with freshly chopped parsley and serve warm.
# Notes:
01 -
Ensure the beef is diced into evenly sized pieces for uniform cooking.
02 -
Do not overcook the pasta; al dente texture is ideal for this dish.