Creamy Beef Pasta (Printable Version)

Tender beef in rich Parmesan cream sauce over al dente pasta for a comforting 35-minute meal.

# Ingredient List:

→ 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 - ½ cup beef broth
07 - ½ cup grated Parmesan cheese
08 - 2 tbsp tomato paste
09 - 1 tsp dried Italian herbs (basil, oregano, thyme)
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh parsley, chopped (optional)
13 - Extra Parmesan, for serving

# Directions:

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.
08 - Serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • Ready in 35 minutes but tastes like it simmered all afternoon
  • Uses simple ingredients you probably already have in your pantry
  • The sauce clings to every curve of the pasta so no bite is bland
  • My teenagers actually ask for seconds, which never happens
02 -
  • The sauce will thicken quickly as it cools, so if you're not serving immediately, reserve some pasta water to loosen it up
  • Don't drain the beef fat unless there's an excessive amount, that flavor is essential
  • Heavy cream can split if it boils too vigorously, so keep it at a gentle simmer once it's added
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated, it makes a huge difference in how well it melts
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • If you want to make this ahead, cook everything up to step 6, then reheat and add the pasta when you're ready to serve

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