Description
Fast, cozy, and crowd-pleasing. This creamy beef pasta is rich, cheesy, and deeply comforting—perfect for busy weeknights when you want big flavor with minimal effort. From fridge to fork in about 30 minutes.
Ingredients
-
12 oz pasta (penne, rigatoni, fusilli, or shells)
-
1 lb ground beef (80/20 preferred)
-
1 small onion, diced
-
3 cloves garlic, minced
-
1 tsp Italian seasoning
-
Salt & black pepper, to taste
-
2 tbsp tomato paste
-
1 cup beef broth (low sodium)
-
1 cup heavy cream
-
½ cup grated Parmesan cheese
-
Fresh parsley, chopped (optional, for garnish)
Instructions
-
Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Reserve ½ cup pasta water, then drain. -
Brown Beef
In a large skillet over medium-high heat, cook ground beef and onion, breaking up the meat, until beef is browned and onion is soft. Drain excess fat if needed. -
Season
Reduce heat to medium. Add garlic, Italian seasoning, salt, and pepper. Cook 1 minute, until fragrant. -
Toast Tomato Paste
Push beef to one side. Add tomato paste to the pan and cook 30 seconds, then stir into the beef. -
Deglaze & Simmer
Pour in beef broth, scraping up browned bits. Simmer 4–5 minutes until slightly reduced. -
Make It Creamy
Lower heat. Stir in heavy cream and Parmesan until smooth and gently thickened. -
Combine
Add pasta to the skillet and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce. -
Serve
Garnish with parsley and extra Parmesan. Serve hot.
Notes
-
Salt pasta water well—it flavors the whole dish.
-
Grate Parmesan fresh for the smoothest sauce.
-
Sauce thickens as it sits; add pasta water to refresh.