Beef & Garlic Butter Pasta

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 3 cups beef broth
  • 1 cup heavy cream
  • 12 ounces fettuccine or linguine
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley, for garnish

Instructions

  1. Heat a large deep skillet or Dutch oven over medium heat. Add the olive oil and ground beef, and cook until browned, breaking it into crumbles.
  2. Drain the beef in colander to remove the grease and set aside
  3. Add the butter and minced garlic to the to the pan. Stir for about a minute until fragrant then add the beef back in.
  4. Season with Italian seasoning, paprika, crushed red pepper flakes, salt, and black pepper. Stir well for 1 minute.
  5. Pour in the beef broth and heavy cream, then bring the mixture to a gentle simmer, about 2–3 minutes.
  6. Add the uncooked pasta, pressing it down so it is mostly covered by the liquid. Cook uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until the pasta is tender.
  7. Reduce the heat to low. Stir in the cheddar cheese and Parmesan until melted and the sauce is creamy, about 2 minutes.
  8. Remove from heat and let the pasta sit for 2–3 minutes to thicken slightly.
  9. Garnish with chopped parsley and extra Parmesan before serving.

Notes

  • Serve hot with garlic bread or a simple salad.
  • If the sauce is too thick add more broth a little at a time until desired consistency is reached.
  • Try sautéed mushrooms do so after cooking beef and before adding garic.
  • Garnish with cut green onion.