Description
This rich and creamy beef penne pasta is a one-pan comfort food packed with savory ground beef, garlic, and a luscious Parmesan cream sauce. A quick and easy weeknight dinner that’s both hearty and delicious!
Ingredients
Scale
For the Pasta & Beef:
- 12 oz (340g) penne pasta
- 1 lb (450g) ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
For the Creamy Sauce:
- 1 cup beef broth
- 1 1/2 cups heavy cream (or half & half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika (optional, for extra depth of flavor)
For Garnish:
- Fresh parsley or basil, chopped
- Extra Parmesan cheese
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil and cook penne pasta until al dente.
- Drain and set aside.
2. Cook the Beef & Aromatics
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef, breaking it apart as it browns (about 5 minutes). Drain excess fat.
- Stir in onion and garlic, cooking for 2-3 minutes until fragrant.
- Add Italian seasoning, salt, black pepper, and red pepper flakes, stirring well.
3. Make the Creamy Sauce
- Pour in beef broth, heavy cream, tomato paste, Worcestershire sauce, and smoked paprika.
- Stir and let simmer for 5 minutes, allowing flavors to blend.
- Stir in Parmesan cheese until smooth and creamy.
4. Combine & Serve
- Add cooked pasta to the sauce and toss to coat evenly.
- Simmer for 2 minutes, letting the pasta soak up the sauce.
- Garnish with fresh parsley and extra Parmesan.
Notes
- Make it spicy: Add extra red pepper flakes or a splash of hot sauce.
- Want a lighter version? Use milk + 1 tbsp cornstarch instead of heavy cream.
- Storage: Keeps well in the fridge for up to 3 days. Add a splash of broth when reheating.