Description
A creamy, comforting pasta dish made with browned ground beef, garlic-scented cream, and plenty of Parmesan, ready in under 30 minutes.
Ingredients
- 8 oz penne pasta (or any short pasta like rigatoni or ziti)
- 1 lb lean ground beef (85–90% lean)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
- Salt and black pepper, to taste
- 2 tsp olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water.
- Heat a large skillet over medium heat and add 2 tsp olive oil. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant.
- Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Season with salt, pepper, and the Italian seasoning as it cooks. Drain excess fat if necessary, but leave the browned bits.
- Reduce heat to low. Pour in the heavy cream and stir to combine. Start by adding 2–3 tablespoons of the reserved pasta water, then add more gradually until the sauce reaches desired consistency.
- Stir in the grated Parmesan a little at a time until fully melted and creamy. Taste and adjust seasoning.
- Add the cooked penne to the skillet and toss gently until well coated in the sauce. If the sauce is too thick, loosen with more reserved pasta water.
- Serve immediately, topped with extra Parmesan and a sprinkle of chopped fresh parsley if desired.
Notes
Swap ground turkey or pork for beef; use gluten-free pasta if needed; add a splash of white wine when deglazing the pan for extra complexity.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian