Creamy Beef Pasta
Penne tossed in a silky Parmesan cream sauce with browned ground beef, onion, and garlic, all made in one skillet.
Equipment
- Large deep skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 8 oz penne pasta Rigatoni or rotini also work.
- 1 lb 90 percent lean ground beef Ground turkey or chicken can replace it.
- 1 cup heavy cream Half and half makes a thinner sauce.
- ¾ cup grated Parmesan cheese About 3 oz, freshly grated and stirred in off the heat.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 2 tsp Italian seasoning
- 2 tsp olive oil
- ½ tsp black pepper
- ½ tsp salt For the pasta water only.
- 1 cup reserved pasta water Use about 1/2 cup as needed.
Instructions
Cooking
- Cook the pasta. Boil the penne in lightly salted water until just al dente, about 9 minutes. Save 1 cup of the starchy water, then drain. Cook the onion. Warm the olive oil in a large deep skillet over medium heat and cook the onion for 4 to 5 minutes until translucent and soft.
- Brown the beef. Add the beef and crumble it as it cooks, 7 to 8 minutes, until browned with no pink left and 160 degrees F inside. Spoon off excess fat, leaving about 1 tablespoon.
- Add garlic. Stir in the garlic, Italian seasoning, and pepper for 30 to 60 seconds until you can smell the garlic.
- Simmer the cream. Reduce the heat to low, add the cream, and simmer gently for 3 to 4 minutes until it coats the back of a spoon.
- Finish the sauce. Remove the skillet from the heat and stir in the Parmesan until smooth and glossy.
- Toss. Fold in the penne with 1/4 cup pasta water over low heat for 1 minute, adding more water a splash at a time until the sauce clings. Serve hot.
Notes
Substitutions: Use half and half for a lighter sauce, or ground turkey cooked to 165 degrees F in place of beef.
Tips: Add the Parmesan off the heat and thin the sauce with pasta water instead of more cream.
Storage: Refrigerate in a covered container for 3 to 4 days and reheat to 165 degrees F with a splash of milk. Do not freeze.