Creamy Garlic Beef Pasta
| prepBring a large pot of salted water to a boil | ||||||
| 340 g rigatoni or penne | Cook pasta until just shy of al dente, reserve water | Toss in pasta & pasta water until sauce is glossy | Stir in parsley, serve with extra parmesan & pepper | |||
| 1 tablespoon olive oil | Brown beef with salt, pepper, paprika & seasoning, 6–8 min | Add butter & garlic, cook 30–60 sec until fragrant | Deglaze with broth, stir in cream, simmer 3–4 min | Stir in parmesan until melted, taste & add salt if needed | ||
| 450 g lean ground beef | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 1/2 teaspoon black pepper | ||||||
| 1/2 teaspoon paprika | ||||||
| 1 teaspoon dried Italian seasoning | ||||||
| 28 g unsalted butter | ||||||
| 6 cloves garlic, minced | ||||||
| 180 ml low-sodium beef broth | ||||||
| 300 ml heavy cream | ||||||
| 100 g freshly grated parmesan cheese, plus more for serving | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 120 ml reserved pasta water, as needed | ||||||
| 2 tablespoons chopped fresh parsley | ||||||
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