Creamy Beef and Fusilli Pasta

In a large skillet over medium-high heat, add olive oil. Once hot, add the chopped onion and sauté until softened.

Add the sliced garlic, crushed red pepper flakes, and Italian seasoning to the skillet. Cook for about 30 seconds until fragrant.

Add the ground beef to the skillet. Break it apart and cook until fully browned.

Pour in the marinara sauce. Add about 1/4 cup of water to the empty jar, shake it to collect the remaining sauce, and pour it into the skillet.

Add the cream cheese to the sauce. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy sauce. Let it simmer.

While the sauce simmers, cook the fusilli pasta in a large pot of salted boiling water according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.

Add the reserved pasta water to the meat sauce and stir to combine. This will help the sauce adhere to the pasta.

Drain the cooked pasta and place it in a large serving bowl. Add the pats of butter and toss to coat the pasta.

Pour the creamy meat sauce over the buttered pasta. Garnish with grated Parmesan cheese and freshly chopped parsley.

Toss everything together until well combined and serve immediately.