Description
A rich, savory, and comforting one-pot creamy beef pasta that comes together in under 30 minutes with minimal cleanup. This high-protein meal features tender pasta coated in a velvety sauce made with ground beef, heavy cream, and parmesan.
Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1.5 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 0.5 cup freshly grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt (plus more to taste)
- Black pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it apart with a wooden spoon. Cook until no pink remains, then drain excess fat if necessary.
- Reduce heat to medium. Add butter to the pan. Once melted, add diced onions and sauté until translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in tomato paste, oregano, basil, salt, and pepper. Cook for one minute to bloom the spices and cook out the raw taste of the tomato paste.
- Pour in beef broth and heavy cream, stirring to combine. Add dry pasta directly into the liquid, ensuring it is submerged. Add a splash more broth if needed.
- Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 12-15 minutes, stirring every 3-4 minutes, until pasta is al dente and sauce is thick.
- Remove pan from heat. Stir in grated parmesan cheese until melted and smooth. Taste and adjust seasoning. If sauce is too thick, add a splash of milk or broth.
Notes
Do not overcook the pasta as it continues to cook in the hot sauce. Keep the simmer gentle to prevent the cream from separating. Stir frequently to prevent scorching. This dish does not freeze well; the dairy separates and pasta becomes mushy. For a lighter option, substitute heavy cream with half-and-half or whole milk, though a cornstarch slurry may be needed to thicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: creamy beef pasta, one pot dinner, easy weeknight meal, ground beef pasta, comfort food, quick dinner, high protein dinner