Italian Creamed Beef and Buttered Pasta is one of the most comforting and decadent meals you can make at home. Plus, it’s ready in about 40 minutes!
Italian Creamed Beef and Buttered Pasta is one of the most comforting and decadent meals you can make at home. It starts with perfectly al dente pasta that’s covered in olive oil and butter. If that isn’t enough, it’s topped with thinly sliced beef that’s braised in a flavorful Italian cream sauce.
Growing up, our family made weekly meal plans. Each family member was responsible for choosing at least one meal each week. Four out of five times, this was my mom’s choice for dinner. She loves it that much! Our family ate it so much, we had to ban it for a while. But after a break, we were more than happy to eat it again.
This recipe is adapted from an Italian cookbook called What’s Cooking: Pasta. In the book, it’s called Creamed Strips of Sirloin with Rigatoni. In our house, we just call this “Beef Pasta”. It is much easier to say than Italian Creamed Beef and Buttered Pasta.
Italian Creamed Beef and Buttered Pasta Equipment
To make the pasta, I recommend using a Large Pot (7 Quart). The reason you want to cook pasta in a large pot because it allows the water to completely surround the pasta. This helps cook the pasta evenly. Plus, using a large pot prevents the pasta water from boiling over. In addition to the pot, you’ll need a Colander to drain your pasta.
TIP: Even with a sharp knife, cutting a clean, totally even, thin piece of meat can be challenging. To slice steak easily, freeze steak for 15-20 minutes before cutting. This short freezing time will firm up the meat enough for it to cut much more easily.
Next, you’ll need a skillet to cook the beef, mushrooms, and sauce. I recommend using at least a 12″ skillet, like this one. You’ll have less chance of making a mess or worry about over-filling your pan.
Finally, you’ll need an 8″ x 8″ baking dish. I’m always a fan of glass cookware because it cooks evenly and cleans well.
Italian Creamed Beef and Buttered Pasta Ingredients
When making a pasta dish, I like to use a pasta that’s about the same size as the meat. So, for this dish I recommend using a pasta like Rigatoni, Penne, or Cavatappi. I especially like these shapes because the ridges hold on to the sauce.
For the mustard, our family uses Yellow Mustard. But, Dijon or Whole Ground Mustard would be delicious too. Don’t be tempted to skip it! The mustard will provide an acidic tang to the sauce that breaks up the heavy cream. Speaking of, if you want to reduce the calorie count, you can also use half-n-half in place of the heavy cream.
The next ingredient I want to mention is sherry wine. By no means am I an expert on alcohol. But, I will say, if you use actual wine for this dish, the flavor of the sauce will be so yummy! So, if you have one you like, use that, or ask your store clerk for recommendations. Or, if you want a less flavorful option, you can also try sherry cooking wines found next to the salad dressings.
Finally, be sure to use good quality butter and extra-virgin olive oil. They are a main ingredient in the dish, and using a good product will lead to a better dish overall.
Italian Creamed Beef and Buttered Pasta Tips
Adding Olive Oil to Pasta
Now, I know there’s a lot of debate around whether you should add olive oil to your pasta water as it’s cooking. On one hand, some say it adds flavor to your pasta. On the other hand, others say it’s a waste to add it to the water since it’s discarded when you drain your pasta. Here’s where I stand on the matter:
For this recipe, I like to add it to the cooking water. To me, it does seem like the pasta is slightly infused with the olive oil flavor which is absolutely delicious. Plus, adding oil to your pasta water helps prevent the water from boiling over. Since the amount of olive oil used is small, I don’t worry about wasting it when I drain the noodles.
Although, if you prefer, feel free to add the olive oil after the pasta cooks instead of adding it to the water. Or, if you’re really looking to amp up the flavor, add it to the cooking water and add more to the pasta after it cooks. You do you!
Finish Cooking at the Same Time
In order for the pasta and the beef to be done at the same time, here’s what I do. I always start my water boiling first. Inevitably, boiling water always takes the longest time. While that’s coming to a boil, I’ll prepare the beef cream sauce. When I’m ready to put the Italian Creamed Beef into the oven, my pasta water is boiling. Then, at that point, I’ll add my pasta to the water. This process allows everything to be done at about the same time.
Want More Italian Inspired Recipes?
I really hope you give this recipe a try! It’s definitely one of our family’s favorites, and I know it could be one for you too. If you love this recipe, I also recommend these:
This Copycat Chili’s Cajun Pasta is easy to make and is bursting with flavor! To make it combine penne pasta and Cajun chicken in a rich and flavorful cream sauce and topped with fresh tomatoes!
This Chicken or Turkey Tetrazzini is a tasty casserole made with chicken (or turkey), mushrooms, spaghetti, and lots of Parmesan in a flavorful sauce! It’s another recipe my mom loves!
Or if you want to check out my full collection of Italian recipes, click here!
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Italian Creamed Beef and Buttered Pasta
Creamed Beef Ingredients
- 6 tbsp Butter
- 1 lb Sirloin Steak
- 8 oz White Mushroom Sliced
- 1 tsp Mustard
- 2 tbsp Dry Sherry
- 3/4 cup Heavy Whipping Cream
- 1/2 tsp Salt Plus More To Taste
- 1/4 tsp Pepper Plus More To Taste
Butter Pasta Ingredients
- 1 lb Dry Pasta Rigatoni, Penne
- 1 tbsp Extra Virgin Olive Oil
- 6 tbsp Butter
Creamed Beef Preparation
- Preheat oven to 375 degrees.
- Using a cutting board and sharp knife, trim any excess fat from the steak. Then, thinly slice the steak into strips (about 1 inch long and 1/8 inch thick).
- In a large skillet over medium-low heat, melt 6 tbsp of butter. Add the steak, and cook for about 6 minutes, stirring frequently, until the steak is just browned. Using a slotted spoon, remove the steak from the skillet and add to an 8" x 8" baking dish.
- Increase the heat to medium-high, and cook the mushrooms for 3 minutes, in juices remaining in the pan. Add the mustard and salt and pepper to the pan, and continue to cook for 2 minutes. Finally, add the sherry and cream, and cook for 3 more minutes. Pour the cream sauce over the steak.
- Bake the creamed steak mixture for 10 minutes (the edges of the sauce will be bubbly).
Buttered Pasta Preparation
- Meanwhile, in a large pot, bring 4 – 6 quarts of water to a boil. Add salt to taste (about 1 tsp). Add pasta and olive oil to pot, and stir gently. Return to a boil, and cook pasta until al dente (about 9-11 minutes).
- Drain the pasta, and return the pasta to the pot. While the pasta is still warm, toss the pasta with the butter until the butter is melted and completely coats the pasta.
- Divide the pasta between 5 serving plates. Spoon the beef mixture evenly over each of the plates. Serve and enjoy!