Ingredients
Scale
For the Pasta
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 1 tbsp olive oil
- 1 tsp salt
For the Beef
- 1 lb beef (sirloin, flank steak, or chuck roast), thinly sliced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
For the Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup beef or vegetable broth
- 1 tbsp butter
For Garnishing
- Fresh parsley or basil, chopped
- Additional Parmesan cheese
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain, drizzle with olive oil, and set aside. - Cook the Beef:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef, season with salt, pepper, and Italian seasoning, and cook until browned on both sides. Remove the beef and set aside. - Prepare the Garlic Sauce:
In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in heavy cream, broth, and Parmesan cheese. Simmer gently, stirring often, until the sauce thickens slightly, about 5 minutes. - Combine:
Return the beef to the skillet and stir to coat in the sauce. Add the cooked pasta and toss until evenly coated. - Serve:
Divide the pasta among plates or bowls. Garnish with fresh parsley or basil and additional Parmesan cheese. Serve immediately.
Notes
- Marinate the beef in red wine, garlic, and Italian herbs for an hour before cooking for richer flavors.
- Avoid overcooking the pasta to maintain a firm, al dente texture.
- For a spicy kick, include red pepper flakes in the sauce.