Creamy Beef Pasta
A quick and easy one-pan meal combining tender penne pasta with a rich, creamy sauce made from lean ground beef and Parmesan, perfect for family dinners or gatherings.
Ingredients
Pasta and Sauce Base
- 8 oz penne pasta You can substitute with fusilli or rotini.
- 1 lb lean ground beef Can be substituted with ground turkey or chicken.
- 1 cup heavy cream Leave out if freezing for later.
- 3 cloves garlic, minced Use pre-minced garlic to save time.
- 1 medium onion, diced Chop ahead of time for quick preparation.
- 1 cup grated Parmesan cheese You can experiment with different cheeses.
- 2 tsp Italian seasoning Add red pepper flakes for a bit of spice.
- to taste Salt and pepper
- 2 tsp olive oil For sautéing the aromatics.
Instructions
Cooking the Pasta
- Cook the penne according to the package instructions until al dente. Once done, drain the pasta, reserving 1 cup of the pasta water.
Making the Sauce
- In a large skillet over medium heat, add the olive oil. Sauté the diced onion and minced garlic until fragrant, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart as it cooks until browned, roughly 7 minutes. Season with salt, pepper, and Italian seasoning.
- Lower the heat and stir in the heavy cream. Gradually add the reserved pasta water until you reach your desired sauce consistency.
- Mix in the grated Parmesan cheese until melted and creamy.
Combining the Dish
- Combine the cooked pasta with the sauce in the skillet, tossing gently to coat.
- Serve hot, garnished with additional Parmesan or fresh parsley if desired.
Notes
Serve with garlic bread or a green salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat, adding extra cream or pasta water if needed. Can be frozen for up to 3 months.