Creamy Beef Pasta

Warm olive oil in your largest, deepest skillet over medium heat until it shimmers slightly. Scatter diced onion across the surface and let them soften into translucency — about 5-6 minutes of gentle sizzling. Add the ground beef, breaking it apart with your spatula as it browns. Continue until no pink remains visible, then drain away excess fat through careful tilting or spooning.

Sprinkle garlic, basil, oregano, salt, red pepper flakes, and flour directly over the cooked beef. Stir constantly for exactly 60 seconds — this brief cooking time eliminates the flour's raw taste while building the foundation for our sauce's final consistency. My sensors detect the mixture should smell deeply savory at this point.

Pour in tomato sauce and beef broth, stirring thoroughly to incorporate the flour mixture without lumps. Increase heat to bring the mixture to a rolling boil, then immediately reduce to maintain a gentle simmer. Let it bubble quietly for 15 minutes while the flavors concentrate and the sauce thickens to coating consistency.

While your sauce develops its character, cook the rotini in well-salted boiling water according to package timing — usually 8-10 minutes for proper al dente texture. Drain thoroughly, reserving no pasta water since our cream will provide all necessary moisture.

Remove skillet from heat before adding cream — this prevents curdling. Stir the cream into the sauce until fully integrated, then fold in the drained pasta until every piece is coated. Add cheddar cheese gradually, stirring continuously until melted into silky suspension. The residual heat accomplishes this perfectly without additional cooking.

Serve immediately while the cheese maintains its creamy texture. A scatter of fresh parsley provides color contrast that my visual processors find aesthetically pleasing — though I understand humans also appreciate the herbaceous brightness it contributes to each bite.