Creamy Beef Pasta (Print)
Hearty pasta featuring ground beef in a rich, creamy Parmesan sauce coating al dente penne.
# What You Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Beef & Aromatics
02 - 14 oz ground beef
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 cup heavy cream
06 - 1/2 cup beef broth
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp tomato paste
09 - 1 tsp dried Italian herbs (basil, oregano, thyme)
10 - 1/2 tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh parsley, chopped (optional)
13 - Extra Parmesan, for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
03 - Add the chopped onion to the skillet and sauté for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
04 - Mix in the tomato paste, Italian herbs, and smoked paprika. Cook for 1 minute to release the flavors.
05 - Pour in the beef broth and bring to a simmer for 2 minutes.
06 - Lower the heat to medium. Add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy, about 2-3 minutes. Season with salt and black pepper to taste.
07 - Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If desired, add a splash of pasta water for a silkier sauce. Serve hot, garnished with chopped parsley and extra Parmesan.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- It is one of those rare dishes that actually reheats beautifully for lunch the next day
02 -
- The sauce will thicken as it stands off the heat, so do not panic if it looks slightly thinner than you want in the pan
- Reserving about a half cup of pasta water before draining has saved me more times than I can count when the sauce gets too tight
03 -
- Grate your own Parmesan from a wedge instead of buying pre-grated, the texture and melting ability are completely different
- A pinch of red pepper flakes in the cream sauce adds a lovely warmth that surprises people in the best way