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Garlic Butter Steak Bites Style Creamy Beef Pasta

Garlic Butter Steak Bites Style Creamy Beef Pasta

This Garlic Butter Steak Bites inspired pasta dish is the ultimate comfort food for busy weeknights. We use savory ground beef transformed into a velvety, garlic-infused sauce that clings perfectly to every tube of penne. It is a rich, satisfying meal that brings steakhouse flavors to your dinner table in under an hour using simple pantry staples.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz penne pasta al dente
  • 1 lb lean ground beef browned
  • 1 cup heavy cream full fat
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 1 cup Parmesan cheese grated
  • 2 tsp Italian seasoning dried
  • to taste Salt and pepper seasoning
  • 2 tsp olive oil for sautéing

Equipment

  • large skillet
  • Pasta Pot
  • Colander
  • Wooden spoon
  • Chef Knife

Method
 

Main Instructions
  1. Boil the penne in salted water according to the package directions until it reaches an al dente texture.
  2. Drain the pasta carefully, making sure to set aside 1 cup of the starchy pasta water for the sauce.
  3. Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic for 5 minutes.
  4. Add the ground beef to the skillet and cook for 7 minutes while breaking it into small crumbles.
  5. Season the browned meat with salt, pepper, and Italian seasoning before lowering the burner heat.
  6. Pour in the heavy cream and slowly stir in the reserved pasta water until the sauce is smooth.
  7. Whisk in the grated Parmesan cheese until it is fully melted and the sauce thickened.
  8. Toss the cooked penne into the skillet and stir gently until every piece of pasta is coated.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or water to loosen the cream sauce as it tends to thicken significantly when cold. For the best texture, avoid overcooking the pasta during the initial boil so it stays firm against the heavy cream.