Beef and Rotini in Garlic Sauce
This dish is a weeknight lifesaver. It’s got beef, it’s got pasta, it’s got a garlic sauce that makes you want to lick the plate (but, you know, don’t). It’s one of those recipes that looks fancy enough to impress but is secretly so easy, you’ll wonder why you ever ordered takeout. Think savory, slightly sweet, and utterly addictive—plus, it’s a one-pan wonder if you squint hard enough and embrace chaos. Trust me, your taste buds (and your sanity) will thank you.
Oh, the saga of the Beef and Rotini in Garlic Sauce! My husband, bless his heart, once decided he was going to “help” with dinner by improvising. His idea of improvising? Doubling the garlic “because more is always better, right?” He also decided that a regular skillet was definitely too small for a family of four and tried to cook the entire thing in a wok designed for, well, stir-fries, not a mountainous pasta dish. The result was a garlic-bomb explosion with rotini escaping over the sides like tiny, rebellious sea creatures. I came home to find him valiantly wrestling a spatula with one hand and a rogue piece of rotini with the other, a look of pure bewilderment on his face. We still ate it, of course—through teary, garlic-induced eyes—and now it’s a running joke that his “help” usually involves turning a perfectly good meal into an extreme sport.
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Why You’ll Love This Beef and Rotini in Garlic Sauce
- It’s hearty enough to silence even the most bottomless teenage pit, which, let’s be honest, is a magic trick on its own.
- The garlic sauce is so good, you’ll want to bottle it and use it as a personal fragrance. (Don’t actually do that, unless you’re trying to ward off vampires and people.)
- It’s ridiculously easy, meaning you can whip it up even after a day that felt like 400 Mondays. No culinary degree required, just a pulse and a pan.
- Minimal effort, maximum flavor. It’s the perfect disguise for “I really didn’t want to cook tonight, but here’s this amazing thing I threw together.”
- It disappears faster than my motivation on a Monday morning, so you know it’s a winner.
Time-Saving Hacks
- If you’re really pressed for time, use pre-minced garlic from a jar. Your Nonna might disown you, but your future self will thank you when you’re not wrestling with cloves at 6 PM.
- Got leftover cooked beef? Toss it in! It cuts the cooking time in half and feels like cheating, which is exactly why we do it.
- Boil your pasta in the same pot you’ll use for the sauce. One pot. One pot! (Okay, fine, you’ll still need a separate pot for draining, but the spirit of one-pot lives on.)
- Don’t bother with a separate serving bowl. Just bring the whole pan to the table. Less dishes to wash means more time for… well, doing anything else. Like staring blankly at a wall.
Serving Ideas
- Serve it with a side salad that you grudgingly bought pre-bagged from the store. A little green makes you feel healthy, even if the dressing is ranch.
- A crisp white wine or, if the kids drove you absolutely bonkers today, a heavy pour of whatever’s in the fridge. No judgment here.
- Garlic bread is always a good idea, because you clearly haven’t had enough garlic yet. You can’t overdose on deliciousness, right? (Disclaimer: Consult a doctor, not me, for actual medical advice.)
- Honestly, sometimes just a fork and a quiet corner is all you need. It’s that good on its own.
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Beef and Rotini in Garlic Sauce
Ingredients
Main Ingredients
- 1.2 lb ground beef Use lean beef for a healthier option.
- 12 oz rotini pasta Any short pasta can be used.
- 3 tbsp olive oil Extra virgin preferred.
- 5 cloves garlic minced for stronger flavor.
- 1 cup beef broth Low sodium is best.
- 0.5 cup cream Use heavy cream for richness.
- 0.5 cup parmesan cheese Grated or shredded works.
- 0.5 tsp salt Adjust to taste.
- 0.25 tsp black pepper Freshly ground preferred.
- 0.25 tsp red pepper flakes Optional for heat.
Instructions
Preparation Steps
- Cook the rotini pasta according to package instructions; drain and set aside.
- In a large pan, heat olive oil over medium heat. Add ground beef, breaking it up, and cook until browned.
- Add minced garlic to the beef and stir for 1 minute until fragrant.
- Pour in beef broth and let it simmer for 5 minutes.
- Stir in cream, parmesan cheese, salt, black and red pepper; cook for 3 minutes until sauce thickens slightly.
- Add the cooked rotini to the sauce, tossing to coat evenly. Heat through for 2 minutes.
- Serve hot, garnished with extra parmesan, if desired.