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Beef Pasta in Creamy Garlic Sauce

This beef pasta in creamy garlic sauce is a weeknight skillet dinner with browned ground beef and a silky roasted-garlic cream base. Pasta gets tossed until coated, with parmesan melted into a smooth, lightly thickened sauce and fresh parsley on top.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and pasta skillet base
  • 1 lb ground beef Use 80/20 for the best browning flavor.
  • 6 garlic Minced; sauté until golden for deeper flavor.
  • 2 cup pasta Cooked pasta; pappardelle, penne, or rigatoni work well.
  • 2 tbsp butter For sautéing garlic and building richness.
  • 0.5 cup dry white wine Use a dry white wine; simmer briefly to mellow.
  • 1.5 cup heavy cream Provides the creamy, pourable sauce texture.
  • 0.75 cup parmesan cheese Grated; melts smoothly into the sauce.
  • 1 tsp Italian seasoning Classic blend for an Italian-inspired flavor.
  • 0.25 tsp red pepper flakes Adjust for mild vs. spicy heat.
  • 0.1 Salt To taste.
  • 0.1 black pepper To taste; freshly cracked is best.
  • 1 Fresh parsley Chopped for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart until no longer pink. Drain excess fat and set the beef aside.
Make the garlic cream sauce
  1. In the same skillet, melt the butter over medium heat and sauté the minced garlic for 1–2 minutes until fragrant and golden. Keep it moving so the garlic browns without burning.
  2. Pour in the dry white wine and simmer for 2 minutes to reduce slightly. Scrape up any browned bits from the pan as it bubbles.
  3. Add the heavy cream, Italian seasoning, and red pepper flakes, then bring to a gentle simmer. Let it bubble softly until the mixture looks cohesive and creamy.
  4. Stir in the parmesan cheese until the sauce turns smooth and slightly thickened, about 3 minutes. Continue stirring to prevent clumping and help it melt evenly.
Combine and finish
  1. Return the browned beef to the pan and add the cooked pasta, tossing until everything is coated in the sauce. Add a splash of pasta water only if needed for looseness.
  2. Adjust salt and black pepper to taste, then garnish with fresh parsley and serve immediately. Keep the pasta hot so the sauce stays silky.

Notes

Pro tip: keep heat at a gentle simmer after adding the cream, then stir in parmesan off-and-on to ensure it melts smoothly without breaking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of cream or milk to loosen. Freezing isn’t recommended because cream sauces can separate. Dietary swap: use low-fat cream and reduced-fat parmesan for a lighter version, but the sauce may be slightly less rich.