Creamy Beef Pasta
A hearty pasta dish with a rich, creamy sauce enveloping perfectly cooked penne and ground beef, ideal for quick weeknight dinners and family gatherings.
Ingredients
Pasta and Sauce Base
- 8 oz penne pasta Substitutable with other pasta shapes.
- 1 lb lean ground beef Can use ground turkey for a lighter option.
- 1 cup heavy cream Can substitute with half-and-half or coconut cream for dairy-free.
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese Additional for garnish if desired.
- 2 tsp Italian seasoning
- to taste Salt and pepper
- 2 tsp olive oil For sautéing the aromatics.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, remembering to reserve 1 cup of pasta water before draining.
Sautéing Aromatics
- In a large skillet over medium heat, add the olive oil. Sauté the diced onion and minced garlic for about 5 minutes until fragrant and translucent.
Browning the Beef
- Add the ground beef to the skillet. Break it apart as it cooks, allowing it to brown for about 7 minutes. Season with salt, pepper, and Italian seasoning.
Creating the Creamy Sauce
- Lower the heat and stir in the heavy cream. Gradually add the reserved pasta water until you achieve your desired sauce consistency. Mix in the grated Parmesan cheese and allow it to melt into the sauce.
Combining
- Add the cooked penne to the skillet, gently tossing to coat the pasta in the creamy beef sauce.
Serving
- Serve hot, garnished with additional Parmesan or fresh parsley, if desired.
Notes
Leftovers can be stored in the fridge for up to three days. Reheat in a skillet, adding a splash of milk or cream to restore creaminess. Can also be frozen for up to three months.