Garlic Butter Beef & Sun-Dried Tomato Linguine with Mozzarella

A Rich, Creamy Pasta Recipe Loaded with Garlic Butter Flavor

If you’re looking for a rich, indulgent pasta dinner that feels restaurant-quality but is easy to make at home, this Garlic Butter Beef & Sun-Dried Tomato Linguine with Mozzarella is the perfect choice. Tender beef cooked in garlic butter is tossed with silky linguine, sun-dried tomatoes, and a creamy cheese sauce that melts beautifully into every bite.

This dish is ideal for family dinners, date nights, or when you want a comforting, flavor-packed meal that everyone will love.

Why You’ll Love This Recipe

•  Creamy, cheesy, and full of garlic butter flavor
• Easy stovetop recipe ready in under 45 minutes
• Perfect balance of beef, pasta, and rich sauce
• Restaurant-style comfort food at home
•  Customizable with spice or extra cheese

---

Ingredients

 Garlic Butter Beef

• 1 lb (450 g) ground beef
  (or thinly sliced sirloin for a more upscale version)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

 Linguine & Creamy Sauce

• 12 oz (340 g) linguine pasta
• 3 tablespoons butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, sliced (oil-packed, drained)
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• ½ cup reserved pasta water (as needed)

 Optional Garnish

• Fresh basil or parsley, chopped
• Extra mozzarella or Parmesan cheese

Step-by-Step Instructions

1 Cook the Linguine

Bring a large pot of well-salted water to a boil.

Add the linguine and cook until al dente, according to package instructions.

Before draining, reserve ½ cup of the pasta water, then drain and set the pasta aside.

Reserved pasta water helps loosen the sauce and makes it extra silky.

2 Cook the Garlic Butter Beef

Heat olive oil in a large skillet over medium-high heat.

Add the ground beef and cook until fully browned, breaking it apart as it cooks.

Season with:

• Italian seasoning
• Smoked paprika
• Salt and black pepper

Add butter and minced garlic, stirring for about 30 seconds until fragrant.

Remove the beef from the skillet and set aside.

3 Build the Creamy Sun-Dried Tomato Sauce

In the same skillet (do not clean it), melt butter over medium heat.

Add minced garlic and sun-dried tomatoes. Sauté for 1 minute until aromatic.

Pour in chicken broth and heavy cream, stirring to combine.

Let the sauce gently simmer for 2–3 minutes, allowing it to slightly thicken.

4 Melt in the Cheese

Reduce heat to low.

Stir in mozzarella and Parmesan cheese until melted and smooth.

Add red pepper flakes if you want a little heat.

If the sauce is too thick, add reserved pasta water a little at a time until silky.

5 Combine Everything

Add cooked linguine and the garlic butter beef back into the skillet.

Toss everything together until the pasta is fully coated in the creamy sauce.

Let it cook for 1–2 minutes so all flavors come together.

6 Serve & Garnish

Serve hot, garnished with:

• Fresh basil or parsley
• Extra mozzarella or Parmesan

Optional: drizzle with olive oil or cracked black pepper before serving.

Pro Tips for the Best Results

• Use freshly grated cheese for the smoothest sauce.
• Don’t boil the sauce once cheese is added.
• Sun-dried tomatoes in oil give the best flavor.
• Add spinach or mushrooms for extra veggies.
• Thin sirloin works great if you want a steak-style pasta.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Reheating: Warm gently on the stovetop with a splash of cream or broth

Nutrition & Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~860 kcal per serving