Creamy Garlic Beef Pasta

This creamy garlic beef pasta combines tender strips of beef with al dente pasta in a rich, velvety sauce that's bursting with garlic flavor. It's my go-to recipe when I need to impress dinner guests without spending hours in the kitchen.

I first created this dish when my Italian grandmother came to visit and taught me the secret to a perfect cream sauce. Now it's my husband's most requested dinner, especially on our Friday date nights at home.

Ingredients

• Pasta: Fresh or dried pasta works beautifully here, but I prefer penne or fettuccine as they hold the creamy sauce wonderfully
• Beef sirloin or flank steak: Choose well marbled cuts for the most tender results and slice against the grain
• Olive oil: Use a good quality extra virgin for best flavor
• Garlic: Fresh cloves give incomparable flavor that powdered simply cannot match
• Heavy cream: The foundation of our luxurious sauce, full fat is non negotiable here
• Beef broth: Adds depth and savory notes that balance the richness of the cream
• Italian seasoning: A convenient blend that brings herbs like oregano, basil and thyme together
• Worcestershire sauce: My secret ingredient that adds umami and complexity
• Parmesan cheese: Use freshly grated for best melting and authentic flavor
• Fresh parsley: Brightens the rich dish with color and a fresh herbaceous finish

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of water to a rolling boil, add a generous amount of salt until it tastes like seawater. Add your pasta and cook until just al dente, about 1 minute less than package directions suggest. Before draining, reserve half a cup of the starchy pasta water to help thicken our sauce later.

Prepare the beef:

Heat your olive oil in a large skillet over medium high heat until shimmering but not smoking. Add thinly sliced beef in a single layer, being careful not to overcrowd the pan. Work in batches if necessary. Cook for 3 to 4 minutes, allowing the meat to develop a beautiful brown crust before removing to a plate.

Create the flavor base:

Reduce heat to medium and add a touch more oil if needed. Add minced garlic and cook for exactly 1 minute until fragrant and golden. Watch carefully as garlic burns quickly and becomes bitter. The aroma should fill your kitchen with that irresistible smell that makes everyone ask when dinner will be ready.

Develop the sauce:

Pour in beef broth and Worcestershire sauce, using a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pan. These browned bits contain concentrated flavor that will elevate your sauce. Add heavy cream, Italian seasoning, salt and pepper, then simmer gently for 5 minutes, stirring occasionally until the sauce coats the back of a spoon.

Combine the elements:

Add the cooked pasta directly to the sauce, tossing continuously to ensure every piece gets evenly coated. If the sauce seems too thick, add splashes of reserved pasta water until you reach a silky consistency that clings to the pasta without pooling in the bottom of the pan. Return the beef and any accumulated juices to the skillet, folding everything together.

Final touches:

Sprinkle in freshly grated Parmesan cheese while the pasta is still hot, stirring until completely melted and incorporated. Taste and adjust seasoning if needed. Finish with a generous handful of chopped fresh parsley right before serving for a bright contrast to the rich sauce.

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The garlic is truly the star of this dish. I learned from my grandmother that letting the garlic cook just until golden but never brown is the difference between Italian restaurant quality and amateur cooking. Every time I make this pasta, I think of her standing beside me in the kitchen, gently guiding my hand as I stirred the sauce.

Make Ahead Options

This pasta reheats beautifully, making it perfect for busy weeknights. Prepare the entire dish up to two days ahead and store in an airtight container in the refrigerator. When reheating, add a splash of cream or milk to revive the sauce as it tends to thicken when chilled. Warm gently over medium low heat, stirring frequently to prevent the sauce from breaking. The flavors actually develop and intensify overnight, making this one of those rare pasta dishes that can taste even better the next day.

Vegetable Additions

Transform this indulgent pasta into a complete meal by incorporating vegetables. Sautéed mushrooms add earthy depth that complements the beef perfectly. Simply cook sliced cremini or button mushrooms until golden before adding the garlic. Wilted spinach or arugula adds color and nutrition. Add several handfuls to the hot pasta right before serving, allowing the residual heat to wilt the greens. For a summer version, add halved cherry tomatoes and fresh basil instead of parsley.

Perfect Pairings

This rich pasta calls for something to cut through the creaminess. A crisp green salad with a bright vinaigrette creates the perfect balance. For beverages, a medium bodied red wine like Merlot or Chianti stands up nicely to the beef without overpowering the creamy elements. If you prefer white, reach for an oaked Chardonnay that has enough body to complement the dish. For a non alcoholic option, sparkling water with a squeeze of lemon refreshes the palate between bites.

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This pasta is the perfect harmony of creamy, garlicky, and savory flavors, guaranteed to bring comfort to your table in under 30 minutes.

Frequently Asked Questions

→ What's the best cut of beef to use?

Use tender cuts like sirloin or flank steak, sliced thinly against the grain. Ribeye or strip steak can be used for a more luxurious touch.

→ Can I substitute the heavy cream?

Yes, use half-and-half for a lighter sauce or full-fat coconut milk for a dairy-free version, though it will slightly change the flavor.

→ What pasta shapes work best with this dish?

Medium shapes like penne or fusilli hold sauce well. Fettuccine or linguine offer an elegant look, while short shapes are easier to serve.

→ How can I make this dish more flavorful?

Add sautéed mushrooms, sun-dried tomatoes, roasted peppers, or a splash of white wine. Finish with fresh herbs like basil or thyme.

→ Can I prepare any components ahead of time?

Yes, slice the beef and prep the garlic up to a day in advance. Leftovers keep 2–3 days; reheat gently with a splash of cream or milk.