One-Pot Creamy Beef and Garlic Butter Pasta

This hearty one-pot creamy beef and garlic butter pasta has become my weekend comfort food solution when I want something indulgent but don't feel like spending hours in the kitchen or cleaning multiple dishes afterward.

I first created this recipe when hosting friends for a last minute dinner party. Everyone raved about it and now it's become my signature dish when anyone stops by unexpectedly. The combination of garlic butter and cream creates a restaurant quality meal with surprisingly little effort.

Ingredients

• Ground beef: Creates the hearty foundation and provides satisfying protein
• Onion and garlic: Building blocks of flavor that create depth in the sauce
• Italian seasoning: A convenient blend that adds complexity without needing multiple spice jars
• Red pepper flakes: Adds gentle heat that complements the richness without overwhelming
• Tomato paste: Concentrated flavor that adds umami and subtle acidity to balance the cream
• White wine: Deglazes the pan and adds brightness to cut through the richness
• Beef broth: Provides savory depth and cooks the pasta perfectly
• Heavy cream: Creates luxurious texture and binds everything together
• Butter: When combined with fresh garlic creates the magical finishing element
• Parmesan cheese: Adds nutty saltiness and helps thicken the sauce beautifully
• Fresh herbs: Brightens the finished dish and adds visual appeal

Step-by-Step Instructions

Brown the Beef:

Heat olive oil in a large deep skillet or Dutch oven over medium high heat until shimmering. Add ground beef and break it into small pieces with a wooden spoon. Let it cook undisturbed for about 2 minutes before stirring to develop browned bits. Continue cooking until no pink remains about 5 6 minutes total. The beef should have a nice caramelized exterior.

Build the Flavor Base:

Add diced onion to the cooked beef and sauté until translucent and softened about 3 4 minutes. The onions will release moisture helping to loosen any browned bits. Add the first portion of minced garlic Italian seasoning red pepper flakes salt and pepper. Cook for exactly one minute stirring constantly to prevent the garlic from burning while allowing the spices to bloom and become aromatic.

Develop Depth:

Stir in tomato paste and spread it around the pan allowing it to cook and caramelize for 2 full minutes. This step transforms the bright acidity of tomato paste into a complex sweet and savory component. The paste will darken slightly and stick to the bottom of the pan which is exactly what you want.

Deglaze and Build the Sauce:

Pour in white wine if using and use your spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine bubble and reduce until most of the liquid has evaporated about 2 minutes. The alcohol will cook off leaving behind wonderful flavor. Then add beef broth and water stirring to incorporate all ingredients.

Cook the Pasta:

Bring the liquid to a rolling boil then add your pasta of choice. Stir immediately to prevent sticking. Reduce heat to a medium simmer and cook stirring occasionally to ensure even cooking. The pasta will absorb the flavorful liquid while releasing starch that thickens the sauce naturally. Cook until the pasta is just shy of al dente about 2 minutes less than package directions.

Prepare Garlic Butter:

While the pasta cooks melt butter in a small saucepan over medium low heat. Once melted add the remaining minced garlic and cook gently for 1 2 minutes. Watch carefully as garlic burns easily. You want it fragrant but still pale in color. Remove from heat immediately when ready. This infused butter will be the secret weapon that elevates the entire dish.

Create the Creamy Sauce:

When pasta is al dente reduce heat to low and pour in the heavy cream and prepared garlic butter. Stir gently but thoroughly to incorporate. Let the mixture simmer gently for 2 3 minutes until it begins to thicken. The sauce should coat the back of a spoon but still remain loose enough to continue thickening as it cools.

Finish with Cheese:

Remove the pot from heat completely before adding the Parmesan cheese. The residual heat will melt the cheese without risking it becoming stringy or separating. Stir until completely smooth and velvety. Taste and adjust seasoning with additional salt and pepper as needed the cheese adds saltiness so be careful not to oversalt.

Add Fresh Elements:

Gently fold in the chopped parsley and cherry tomatoes if using. The herbs add brightness and color while the tomatoes provide bursts of acidity that balance the richness. These fresh elements transform a good pasta dish into an exceptional one by adding textural contrast and visual appeal.

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The garlic butter is truly the magical ingredient here. I discovered this technique while watching an Italian grandmother cook on a trip to Sicily. She explained that creating a separate garlic butter rather than simply adding butter to the dish creates layers of flavor that make the dish memorable rather than just good.

Make It Your Own

This recipe is incredibly versatile and can be adapted based on what you have on hand. Ground turkey or Italian sausage work beautifully in place of beef. For a lighter version substitute half and half for heavy cream though the sauce won't be quite as luxurious. Vegetarians can replace the meat with mushrooms and vegetable broth for an equally satisfying meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid so when reheating add a splash of cream or broth to restore the creamy consistency. Reheat gently on the stovetop over medium low heat stirring frequently to prevent scorching. I don't recommend freezing this dish as the cream sauce can separate and the pasta texture will suffer.

Serving Suggestions

This hearty pasta is a complete meal on its own but pairs beautifully with a simple green salad dressed with lemon and olive oil to cut through the richness. For special occasions serve with garlic bread for the ultimate carb lovers feast. A medium bodied red wine like Montepulciano or Chianti complements the flavors perfectly.

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This dish captures the magic of comfort food indulgence with minimal effort. It's the perfect balance of flavor and ease for any occasion.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute with pasta shapes like rotini, penne, or farfalle as they hold the sauce well. Adjust cooking time as needed.

→ What can I use instead of white wine?

If you prefer not to use wine, replace it with an equal amount of beef broth or water for similar results.

→ Can I make this dish vegetarian?

Yes, omit the beef and use vegetable broth instead of beef broth. You can add mushrooms or other vegetables for added flavor.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of broth or cream to maintain the sauce's consistency.

→ Can I skip the cherry tomatoes?

Yes, the tomatoes are optional. They add a touch of sweetness but the dish remains flavorful without them.