Description
A comforting and creamy pasta dish with browned beef, Parmesan, and a silky sauce, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb lean ground beef (85–90% lean)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook until al dente according to the package. Drain, reserving 1 cup of pasta water.
- Heat 2 tsp olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.
- Add ground beef to the skillet. Break it into pieces with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Season with salt, pepper, and 2 tsp Italian seasoning.
- Reduce heat to low. Pour in 1 cup heavy cream and stir to combine. Add reserved pasta water a little at a time until the sauce reaches a smooth, creamy consistency you like.
- Stir in 1 cup grated Parmesan. Keep stirring until the cheese melts and the sauce thickens slightly. Taste and adjust salt and pepper.
- Add the drained pasta to the skillet. Toss gently with tongs or a spoon so every piece is coated. If the sauce is too thick, add a splash of pasta water.
- Serve immediately, garnished with extra Parmesan or chopped parsley if desired.
Notes
For a lighter sauce, use half-and-half plus a tablespoon of butter. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: creamy pasta, beef pasta, weeknight dinner