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If you think you need ages to whip up something flavorful, this creamy garlic beef pasta's got your back. It's the meal I make when I want big taste but really can't be bothered with a long clean-up. I remember the first time—my place smelled like a dream. The magic? That garlicky sauce. Nobody griped about leftovers either!
Honestly, I tossed this dish together midweek when I needed dinner to be quick but filling. Everyone cleaned their plates, so now creamy pasta nights are basically a thing at our house!
Ingredients
- Fresh chives: a tablespoon, optional for a mellow onion vibe, bright-green stalks work best
- Parmesan cheese: grate up a quarter cup for mixing in, plus some extra to hit the top right at the end
- Extra virgin olive oil: about two tablespoons for cooking, grab the fruitiest blend for added garlic sweetness
- Olive oil drizzle: finish with a splash of your fanciest oil for that glossy look
- Pasta: grab eight ounces—rigatoni’s awesome for scooping up sauce, but honestly any will work
- Fresh garlic: mince 4–6 cloves and go hard if you’re a garlic fan, aim for solid bulbs
- Heavy cream: one cup—pick full-fat for mega creaminess, avoid lots of added stuff
- Worcestershire sauce: a tablespoon is enough, brings that deep tang, go for versions without loads of sugar
- Butter: toss in a tablespoon of unsalted right at the end so it’s super velvety
- Salt: use sea or kosher—way better flavor and helps the sauce pop
- Red pepper flakes: want a kick? toss in a pinch, always go with a new jar for real heat
- Dried Italian herbs: just a teaspoon, premade or your own blend, for fresher taste
- Cream cheese: two tablespoons, totally optional if you want the creamiest bite ever
- Fresh parsley: chop up two tablespoons of flat-leaf for a fresh, bright hit
- Beef sirloin or flank steak: slice about a pound thinly across the grain so it stays tender, look for plenty of marbling
- Extra black pepper and lemon zest: toss these in right before digging in for a zippy finish—go for freshly grated everything
- Freshly ground black pepper: use the coarsest grind, it punches up the flavor
- Beef broth: pour in half a cup, homemade or boxed low-salt style gives you control
Step-by-Step Instructions
- Finishing Touches
- Dish up your pasta, then load on more Parmesan, a handful of parsley, splash a little olive oil, grind on some pepper, and zing it with fresh lemon zest for a crisp lift
- Add Parmesan and Fresh Herbs
- Once you’ve piled in the hot pasta and beef, stir in your Parmesan, sprinkle in half of the fresh parsley and chives, and toss it all until it’s creamy and shiny
- Combine Beef and Pasta
- Put your cooked beef back in with the sauce, add the drained noodles, and toss until everything’s fully coated
- Enrich and Finish the Sauce
- Drop in the cream cheese and butter, let them melt in, then taste—add more salt or pepper if you want. If it looks too thick, splash in that reserved pasta water
- Build the Creamy Sauce
- Pour in your heavy cream and beef broth, stirring up all the yummy bits from the pan. Add in your herbs, Worcestershire, salt, and pepper. Let it barely bubble for a few minutes so it thickens just a bit
- Sauté Garlic and Aromatics
- Lower the heat, maybe add another slug of oil, stir in the minced garlic and red pepper flakes. Cook just until it smells awesome—don’t let it brown
- Prepare the Beef
- Blot beef slices dry. Get your skillet hot with oil, then add the meat in a single layer. Let it brown without fussing, flip after two minutes for a nice sear. Take out, cover, and keep warm
- Cook the Pasta
- Fill a big pot with salty water, boil, then cook the pasta till it has a little bite. Save a cup of the water, then drain the noodles
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Honestly, the star for me is the Parmesan. Always buy a chunk and shred it yourself—trust me, the flavor sharpness is next level. I used to make this for Sunday dinner and we’d laugh, calling it ‘getting caught in a Parmesan blizzard.’
Storage Tips
Leftovers last up to three days if you pop them in a sealed container. The sauce thickens when cold, so loosen it with a splash of milk or cream before reheating. Warm gently in a pan to keep the pasta’s good texture.
Ingredient Swaps
Want lighter? Use chicken or turkey strips instead of beef. If you need a lighter sauce, use half and half—let it cook a bit longer to thicken up. Gluten-free noodles totally work. For next-level garlic flavor, roast your cloves and mush them in.
Serving Ideas
Pair with crunchy salad greens or toss some spinach in a skillet. Garlic bread is a crowd-pleaser every time. If you’re feeling fancy, mix in a handful of fresh spinach or baby arugula right before serving.
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A Little Backstory
Creamy pasta with meat has real roots in Italian American kitchens. Alfredo gets all the fame, but this one is more like those creamy steakhouse pastas you see across the States. Worcestershire and cream cheese? Not old-school, but wow—they make the sauce extra creamy and way tastier.
Recipe FAQs
- → Which beef is a good pick here?
Try thin slices of flank or sirloin. They're tender, drink up the creamy sauce, and slicing them against the grain keeps every bite soft.
- → Can I switch up the pasta kind?
Totally—grab penne, fettuccine, rigatoni, or any shape that can grab onto sauce. Go with what you have.
- → How can I make sure the sauce turns creamy?
Let your cream lose its chill on the counter, toss in some cream cheese for extra silkiness, and melt it all together on low heat to keep it smooth.
- → How do I load in lots of garlic flavor?
Mince garlic super fine, toss it in warm olive oil for a quick sizzle, and taste as you go. Love garlic? Add even more.
- → Can I prep this ahead of time?
It's tastiest when fresh, but leftovers work. Warm them up gently on the stove and splash in some cream or broth if the sauce looks tight.
- → Is it ok to mix in veggies?
Definitely. Toss in some spinach, mushrooms, or even broccoli—they all go great with that creamy, garlicky vibe.