Ingredients:
1 lb ground beef
8 oz pasta (penne, rotini, or your favorite)
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 cup grated Parmesan cheese
1/2 cup cream cheese (for extra creaminess)
1/4 cup sun-dried tomatoes, chopped (adds a burst of flavor)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (for a subtle kick)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1 tablespoon butter (for a rich, silky finish)
1/4 cup shredded mozzarella (for extra cheesiness)
Directions:
Cook the pasta according to package instructions, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Add the minced garlic to the skillet with the beef and cook for another 1-2 minutes, until fragrant.
Pour in the heavy cream, beef broth, and cream cheese. Stir to combine, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer for 3 more minutes. Season with salt, pepper, and red pepper flakes.
Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy garlic sauce.
Stir in the mozzarella cheese and butter, allowing it to melt into the sauce for extra creaminess and richness.
Garnish with fresh chopped parsley before serving.
Cooking Time: 20 minutes | Servings: 4 | Calories: ~550 per serving
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