Description
Whip up a satisfying 30-Minute Beef and Garlic Butter Pasta! This quick, flavorful dish is your new weeknight hero. Simple, comforting, and oh-so-delicious.
Ingredients
Scale
- Meat & Pasta Base:
- 1 lb ground beef (85/15 lean)
- 12 oz short pasta (penne, rotini, or farfalle)
- Flavor Powerhouses:
- 4 tbsp unsalted butter
- 6–8 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- Pantry Staples:
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh Finishes:
- 2 tbsp fresh parsley, chopped
Instructions
- Get Your Pasta Going:: First things first, get a big pot of heavily salted water boiling for your pasta. I mean, *heavily* salted, like the ocean! This is where your pasta gets its first layer of flavor. I can’t tell you how many times I’ve skimped on the salt here, and the pasta just tastes bland. Don’t be like me! Once it’s at a rolling boil, toss in your chosen pasta and cook according to package directions until it’s perfectly al dente. While that’s happening, you can move on to the beef.
- Brown the Beef:: While the pasta cooks, heat a large skillet over medium-high heat with a splash of olive oil. Add your ground beef, breaking it up with a spoon. Let it brown nicely, getting some lovely crispy bits. This is where a lot of flavor develops for your Beef and Garlic Butter Pasta. Don’t rush it! I once tried to cook it too fast, and it just steamed instead of browned, which was a real bummer. Drain any excess fat – we want flavor, not grease, darling.
- Garlic Butter Magic:: Once the beef is browned and the fat is drained, reduce the heat to medium. Add the unsalted butter to the skillet with the beef. Let it melt and get all fragrant. Then, pile in that glorious minced garlic. Oh, the smell! It’s honestly one of my favorite kitchen moments. Sauté it for just about a minute until it’s aromatic, but please, please don’t let it burn. Burnt garlic is a sad, bitter thing, and we want happy, sweet garlic for our 30-Minute Beef and Garlic Butter Pasta!
- Sauce It Up:: Pour in the beef broth and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan. Those bits are pure gold, full of flavor! This little step creates a beautiful, savory base for your sauce. Season with a good pinch of salt and a generous grind of black pepper. Taste it! You want it just right. Sometimes I add a little more broth if it looks too dry; it’s all about feeling it out.
- Combine and Toss:: By now, your pasta should be ready. Drain it, but hold onto about half a cup of that starchy pasta water – it’s liquid gold for our sauce! Add the cooked pasta directly to the skillet with the beef and garlic butter sauce. Toss everything together, making sure every strand of pasta and every piece of beef is coated in that deliciousness. This is where the magic truly happens for our 30-Minute Beef and Garlic Butter Pasta.
- Finishing Touches:: Stir in about half of the freshly grated Parmesan cheese and a splash or two of that reserved pasta water. The pasta water helps emulsify the sauce and makes it wonderfully creamy. Keep tossing until the cheese is melted and the sauce clings beautifully to the pasta. If it seems too dry, add a bit more pasta water until it reaches your desired consistency. Garnish with fresh parsley and the remaining Parmesan. Serve immediately and watch it disappear!