Go Back
Creamy beef pasta in a bowl, garnished with herbs and cheese

Creamy Beef Pasta

A quick weeknight dinner featuring browned ground beef, garlic-scented onions, a rich Parmesan cream sauce, and al dente penne pasta. Comfort food that pleases almost everyone at the table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz penne pasta Substitute: rigatoni or fusilli
  • 1 lb lean ground beef Substitute: ground turkey or plant-based beef
  • 1 cup heavy cream Substitute: half-and-half for a lighter sauce
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup grated Parmesan cheese Freshly grated melts best; pre-grated works in a pinch
  • 2 tsp Italian seasoning
  • to taste Salt and pepper
  • 2 tsp olive oil

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Drain, but reserve about 1 cup of the pasta water.
Sautéing the Vegetables
  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring, for about 4–5 minutes until soft and translucent. Add minced garlic and sauté 30–45 seconds until fragrant.
Browning the Beef
  1. Add the ground beef to the skillet. Break it apart with a spatula and cook until no pink remains, about 6–8 minutes. Season with salt, pepper, and Italian seasoning while it cooks.
Making the Sauce
  1. Lower the heat to medium-low. Pour in the heavy cream and let it warm gently—don’t boil. Add reserved pasta water a little at a time until the sauce reaches the consistency you want.
Adding the Cheese
  1. Stir in the grated Parmesan until it melts and the sauce becomes silky.
Combining and Finishing
  1. Add the drained penne to the skillet and toss to coat evenly. Heat through for a minute, adjust seasoning, and remove from heat.
Serving
  1. Plate immediately and garnish with extra Parmesan or chopped fresh parsley.

Notes

Freshly grated Parmesan gives the creamiest texture. If you’re watching sodium, reduce added salt and use low-sodium Parmesan. Cool leftovers quickly and refrigerate within two hours. Store in an airtight container for up to 3–4 days. To reheat, add a splash of milk or broth.