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Creamy Beef Pasta

Creamy Beef Pasta

This Creamy Beef Pasta is a comforting and satisfying dish, perfect for a quick weeknight dinner. It combines savory ground beef with a luscious cream sauce and tender pasta, all coming together in about 30 minutes. The magic is in its simplicity and use of pantry staples to create a hearty, flavorful meal the whole family will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz of Penne Pasta
  • 1 lb of Lean Ground Beef
  • 1 cup of Heavy Cream
  • 3 cloves, minced Garlic
  • 1 medium Onion, diced
  • 1 cup, freshly grated Parmesan Cheese
  • 2 tsp of Italian Seasoning
  • Salt and Pepper to taste
  • 2 tsp of Olive Oil

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Cook the Pasta: Start by getting your pasta water on the boil. Salt it generously—it should taste like the sea! Cook the penne according to the package directions until it's just al dente. Before you drain it, make sure to scoop out and reserve at least 1 cup of the starchy pasta water. This is liquid gold for your sauce later on.
  2. Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5 minutes. Toss in the minced garlic and cook for another minute until you can smell that amazing fragrant aroma.
  3. Brown the Beef: Add the ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Continue cooking until it's nicely browned all over, about 7-8 minutes. Now is the time to drain off any excess grease to keep your sauce from feeling heavy. Season generously with salt, pepper, and the Italian seasoning.
  4. Create the Cream Sauce: Turn the heat down to low and pour in the heavy cream. Stir everything together, scraping up any browned bits from the bottom of the pan. Slowly start adding the reserved pasta water, a little at a time, until the sauce reaches a consistency you like. I find about half a cup is usually perfect. Sprinkle in the grated Parmesan cheese and stir until it has completely melted into a smooth, luscious sauce.
  5. Combine and Serve: Add the drained pasta directly into the skillet with the sauce. Gently toss everything together until every piece of penne is coated in that creamy goodness. Let it simmer for a minute or two to allow the flavors to meld.
  6. Garnish and Enjoy: Serve the pasta hot, right out of the skillet. I love to garnish it with a little extra Parmesan cheese and some fresh parsley for a pop of color and freshness.

Notes

For the best results, use freshly grated Parmesan cheese, as pre-shredded types don't melt as smoothly. Use lean ground beef (90/10) and be sure to drain off excess grease after browning to avoid a greasy sauce. Variations include swapping beef for ground turkey or Italian sausage, or adding vegetables like spinach and mushrooms.