Creamy Beef Pasta (Printable)

Hearty pasta with tender beef in rich, creamy sauce

# What You Need:

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

→ Garnish

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

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
03 - Add chopped onion to the skillet and sauté for 3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
04 - Mix in tomato paste, Italian herbs, and smoked paprika. Cook for 1 minute to release and blend the flavors.
05 - Pour in beef broth and bring to a simmer. Let cook for 2 minutes to reduce slightly.
06 - Lower heat to medium. Add heavy cream and Parmesan cheese, stirring constantly until cheese melts and sauce becomes creamy and smooth, about 2-3 minutes. Season with salt and black pepper to taste.
07 - Add drained pasta to the skillet, tossing thoroughly to coat evenly in the sauce. Add a splash of pasta water if needed for silkier consistency. Serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for those hectic weeknights when you need something comforting but fast
  • The sauce clings to every curve of the pasta so each bite delivers that rich, beefy flavor
02 -
  • I once skipped draining the beef fat and the sauce turned out greasy and separated, so do not skip that step
  • The pasta continues cooking in the sauce, so undercook it by about 1 minute in the boiling water
03 -
  • Room temperature cream incorporates more smoothly and is less likely to curdle when it hits the hot pan
  • Grate your own Parmesan because pre-grated cheese contains cellulose that prevents it from melting properly

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