Instructions
Step 1: Cook the linguine according to package directions until al dente. Drain and set aside.
Step 2: In a large skillet over medium heat, add olive oil and butter. Once melted, add the garlic and sauté for 1 minute until fragrant.
Step 3: Add ground beef to the skillet. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Step 4: Stir in Italian seasoning and crushed red pepper flakes. Pour in heavy cream and bring to a gentle simmer.
Step 5: Add grated Parmesan and stir until melted and the sauce thickens slightly. Season with salt and pepper.
Step 6: Toss the cooked linguine into the skillet, coating the pasta evenly with the creamy beef sauce.
Step 7: Plate and garnish with chopped parsley, a sprig of thyme, and extra Parmesan if desired. Serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. Not recommended for freezing due to the cream-based sauce.
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