Description
A quick and comforting creamy pasta dish with lean ground beef, penne, and a silky Parmesan sauce.
Ingredients
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- 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. Cook the penne according to package directions until al dente. Drain, but reserve 1 cup of the pasta cooking water.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until no pink remains and it starts to brown, about 6–8 minutes. Season with salt, pepper, and 2 teaspoons Italian seasoning.
- Reduce the heat to low. Pour in the heavy cream and stir to combine. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency — you want it loose enough to coat the pasta but not soupy.
- Stir in the grated Parmesan until it melts into the sauce and the mixture becomes glossy. Taste and adjust seasoning.
- Add the cooked penne to the skillet and toss gently until every piece is coated. Serve hot with extra Parmesan or chopped fresh parsley.
Notes
Rigatoni or ziti work instead of penne. Swap ground turkey or Italian sausage for beef. Use half-and-half for a lighter sauce, but reduce reserved pasta water to prevent thinning. Pecorino Romano can replace Parmesan for a sharper finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian