Garlic Parmesan Beef Rotini: A Delicious and Easy Dinner Recipe

Garlic Parmesan Beef Rotini: Prepare to be amazed by this incredibly flavorful and satisfying pasta dish that’s destined to become a weeknight staple! Imagine tender, perfectly cooked rotini pasta, coated in a rich and creamy garlic parmesan sauce, studded with savory browned beef. It’s a symphony of textures and tastes that will have everyone at the table clamoring for seconds.

While not steeped in centuries of tradition like some Italian classics, Garlic Parmesan Beef Rotini draws inspiration from the beloved flavors of Italian-American cuisine. It’s a modern comfort food masterpiece, taking the familiar and comforting elements of garlic, parmesan, and pasta and elevating them with the addition of hearty beef. Think of it as a delicious fusion of classic Italian flavors with a satisfying, protein-packed twist.

What makes this dish so irresistible? It’s the perfect balance of flavors – the sharp, pungent garlic, the salty, nutty parmesan, and the savory richness of the beef all come together in perfect harmony. The creamy sauce clings beautifully to the rotini pasta, ensuring every bite is bursting with flavor. Plus, it’s surprisingly easy to make! This Garlic Parmesan Beef Rotini is a fantastic option for busy weeknights when you crave a delicious and satisfying meal without spending hours in the kitchen. It’s a guaranteed crowd-pleaser that’s sure to become a family favorite.

Ingredients:

• 1 pound beef chuck, cut into 1-inch cubes
• 1 pound rotini pasta
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup beef broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon nutmeg

Preparing the Beef:

1. First, season the beef cubes generously with salt and black pepper. Don’t be shy! This is your chance to build flavor from the very beginning.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the beef cubes in a single layer. You might need to do this in batches to avoid overcrowding the pot. Overcrowding will cause the beef to steam instead of sear, and we want a nice, browned crust.
3. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. This browning process, called the Maillard reaction, is key to developing a rich, savory flavor in the final dish. Remove the browned beef from the pot and set aside.

Building the Sauce:

1. Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – those are packed with flavor!
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Stir in the crushed tomatoes, tomato sauce, diced tomatoes and green chilies (Rotel), beef broth, Italian seasoning, garlic powder, and red pepper flakes (if using). Bring the mixture to a simmer.
4. Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the sauce.
5. Cover the pot and reduce the heat to low. Simmer for at least 2 hours, or up to 3 hours, or until the beef is very tender and easily shreds with a fork. The longer it simmers, the more the flavors will meld together.
6. After simmering, remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce.

Cooking the Pasta:

1. While the beef is simmering, cook the rotini pasta according to the package directions. Be sure to salt the pasta water generously – this is another opportunity to season the dish.
2. Cook the pasta until al dente, meaning it’s still slightly firm to the bite. Overcooked pasta will become mushy in the sauce.
3. Reserve about 1 cup of the pasta water before draining the pasta. This starchy water can be used to adjust the consistency of the sauce if needed.
4. Drain the pasta and set aside.

Making the Garlic Parmesan Cream Sauce:

1. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth and begins to thicken.
4. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Stir in the grated Parmesan cheese and nutmeg. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
6. Season with salt and black pepper to taste.

Combining and Serving:

1. Add the cooked rotini pasta to the pot with the beef and tomato sauce. Toss to combine, ensuring the pasta is evenly coated in the sauce.
2. Pour the garlic Parmesan cream sauce over the pasta and beef. Gently toss to combine. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
3. Stir in the chopped fresh parsley.
4. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

Tips and Variations:

• Spice it up: For extra heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Add vegetables: Feel free to add other vegetables to the sauce, such as chopped bell peppers, mushrooms, or zucchini. Add them along with the onions and garlic.
• Use different pasta: If you don’t have rotini, you can use other short pasta shapes like penne, rigatoni, or farfalle.
• Slow cooker option: This recipe can also be made in a slow cooker. Sear the beef as directed, then transfer it to the slow cooker along with the other sauce ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender. Shred the beef and return it to the slow cooker. Cook the pasta separately and add it to the slow cooker along with the garlic Parmesan cream sauce just before serving.
• Make it cheesy: Add a cup of shredded mozzarella or provolone cheese to the pasta along with the Parmesan cheese for an extra cheesy dish.
• Wine Pairing: A medium-bodied red wine like Chianti or Merlot would pair well with this dish.

Enjoy!

Conclusion:

This Garlic Parmesan Beef Rotini isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen! From the savory, browned ground beef to the creamy, garlicky Parmesan sauce that clings perfectly to every twist and turn of the rotini, this recipe is a guaranteed crowd-pleaser. It’s quick enough for a weeknight meal but impressive enough to serve to guests. Trust me, the aroma alone will have everyone gathering around the table, eager to dig in.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment and make it your own! Looking for a little extra heat? Add a pinch of red pepper flakes to the sauce. Want to sneak in some veggies? Sauté some chopped bell peppers, onions, or spinach along with the beef. For a richer flavor, try using a blend of Parmesan and Romano cheese. And if you’re feeling adventurous, a splash of dry white wine while the beef is browning adds a delightful depth of flavor.

Serving suggestions are endless! A simple side salad with a light vinaigrette is the perfect complement to the richness of the pasta. Crusty garlic bread is always a welcome addition for soaking up every last bit of that delicious sauce. For a more complete meal, consider serving it with roasted asparagus or steamed broccoli. And if you happen to have any leftovers (though I highly doubt you will!), they’re just as delicious the next day.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a comforting, satisfying, and utterly delicious meal that’s sure to become a family favorite. The beauty of this Garlic Parmesan Beef Rotini lies in its simplicity and the incredible flavor it delivers with minimal effort. It’s a dish that’s both familiar and exciting, a true testament to the power of simple ingredients combined with a little bit of love.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic! I promise you won’t be disappointed. This recipe is more than just a set of instructions; it’s an invitation to create a memorable meal that will bring joy to your table.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve given it a whirl, I’d absolutely love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments below – I can’t wait to see your creations and hear your stories. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy your Garlic Parmesan Beef Rotini!

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