Ingredients
Equipment
Method
- Boil water in a large pot, add salt, then cook the rotini until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, add ground beef, garlic powder, cayenne pepper, salt, and black pepper, cooking until browned.
- Lower the heat, pour in the heavy cream, and stir to combine. Let it simmer briefly, then add mozzarella and Parmesan, stirring until melted.
- Toss the cooked rotini into the skillet with the beef and sauce, mixing thoroughly to coat the pasta in the sauce.
Notes
For a lighter option, substitute ground beef with ground turkey or chicken, and use half-and-half instead of heavy cream. This dish pairs beautifully with a side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore moisture. For added flavor, toast the rotini in the oven for a few minutes after mixing it with the sauce. Feel free to adjust the spiciness level by modifying the cayenne pepper amount to suit your taste.