Creamy Beef Pasta (Print)
Tender beef and pasta in a rich Parmesan cream sauce, ready in 35 minutes.
# What You’ll 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 - ½ cup beef broth
07 - ½ cup grated Parmesan cheese
08 - 2 tbsp tomato paste
09 - 1 tsp dried Italian herbs (basil, oregano, thyme)
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh parsley, chopped
13 - Extra Parmesan, for serving
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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 necessary.
03 - Add chopped onion to the skillet and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds.
04 - Mix in tomato paste, Italian herbs, and smoked paprika. Cook for 1 minute to release flavors.
05 - Pour in beef broth and bring to a simmer for 2 minutes.
06 - Lower heat to medium. Add heavy cream and Parmesan cheese, stirring until cheese melts and sauce becomes creamy, about 2-3 minutes. Season with salt and black pepper to taste.
07 - Add drained pasta to skillet, tossing to coat evenly in sauce. Add a splash of pasta water if desired for silkier consistency. Serve hot, garnished with chopped parsley and extra Parmesan.
# Expert Tips:
01 -
- Everything comes together in one skillet while the pasta bubbles away
- The sauce clings to every tube and curve, making leftovers somehow better the next day
02 -
- The sauce thickens quickly off heat, so remove it from the burner a minute before you think it's done
- Pasta water is your safety net - add it tablespoon by tablespoon if the sauce becomes too thick
03 -
- Grate your parmesan fresh from a block - the pre-grated stuff resists melting and leaves your sauce grainy
- Don't rush the tomato paste toasting step - that minute of cooking makes the difference between decent and exceptional