Creamy Beef Pasta (Printer-friendly)
Hearty pasta with tender beef and rich 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 - 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 Prepare:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
03 - Add the chopped onion to the skillet and sauté for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
04 - Mix in the tomato paste, Italian herbs, and smoked paprika. Cook for 1 minute to release the flavors.
05 - Pour in the beef broth and bring to a simmer for 2 minutes.
06 - Lower the heat to medium. Add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy, about 2-3 minutes. Season with salt and black pepper to taste.
07 - Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If desired, add a splash of pasta water for a silkier sauce.
08 - Serve hot, garnished with chopped parsley and extra Parmesan.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The combination of smoked paprika and creamy sauce creates this incredible depth that keeps everyone coming back for seconds
02 -
- Reserving pasta water is not optional here, that starchy liquid is what binds everything together
- The sauce thickens quickly off the heat, so do not overreduce it in the pan
03 -
- Grate your own Parmesan instead of buying pre-grated, it melts so much better
- Let the tomato paste cook in the beef fat for that minute, it makes a huge difference