Description
This restaurant-quality meal is perfect for a busy weeknight, combining tender, browned ground beef with perfectly al dente penne pasta. The dish is brought together in a rich, velvety parmesan-infused cream sauce that clings beautifully to the pasta. By utilizing fresh garlic, aromatic onions, and a touch of the starchy pasta cooking water, this recipe achieves a professional-grade consistency in less than thirty minutes.
Ingredients
8 oz Penne Pasta
1 lb Lean Ground Beef (90/10)
1 cup Heavy Cream
3 cloves Garlic, minced
1 medium Onion, diced
1 cup Parmesan Cheese, freshly grated
2 tsp Italian Seasoning
2 tsp Olive Oil
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook the penne according to package directions until al dente.
Drain the pasta while carefully reserving 1 cup of the starchy pasta water for the sauce.
Heat the olive oil in a large skillet over medium heat.
Add the diced onions and minced garlic to the skillet, sautéing for 5 minutes until soft and fragrant.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon.
Cook the beef for 7 minutes until browned and season with salt, pepper, and Italian seasoning.
Pour in the heavy cream and a splash of reserved pasta water, bringing to a gentle simmer.
Stir in the parmesan cheese until melted and the sauce thickens.
Add the cooked penne to the skillet and toss to coat, adding more reserved water if needed to reach desired consistency.
Notes
Substitute penne with rotini or rigatoni if preferred. Ensure you use lean ground beef to prevent excess oil in the sauce. Grate your parmesan directly from a block for better melting properties.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Italian-American