Creamy Beef Pasta

introduction

A silky, comforting dish that brings together browned beef, tender pasta, and a rich, cheesy cream sauce. Creamy Beef Pasta is weeknight-friendly, satisfying, and quick to make. This version uses simple pantry staples and comes together in about 30 minutes.

why make this recipe

• Fast and filling: Ready in roughly half an hour, ideal for busy evenings.
• Familiar flavors: Garlic, onion, Parmesan, and Italian seasoning create a crowd-pleasing sauce.
• Pantry-friendly: Uses common ingredients you likely already have.
• Easily adaptable: Swap pasta shapes, add vegetables, or adjust creaminess to suit tastes.

how to make Creamy Beef Pasta

Follow these clear steps to build the dish from start to finish. Work in the order below for best texture and flavor.

Ingredients :

• 8 oz penne pasta
• 1 lb lean ground beef
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 2 tsp olive oil for sautéing

Directions :

Cook the penne according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
In a large skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until fragrant (about 5 minutes).
Add ground beef to the skillet, breaking it apart as it cooks until browned (about 7 minutes). Season with salt, pepper, and Italian seasoning.
Lower heat and stir in heavy cream. Gradually add reserved pasta water until desired sauce consistency is reached. Mix in grated Parmesan until melted.
Combine cooked pasta with the sauce in the skillet, tossing gently to coat.
Serve hot, garnished with additional Parmesan or fresh parsley if desired.

how to serve Creamy Beef Pasta

Serve immediately while hot. Offer extra grated Parmesan and freshly cracked black pepper at the table. A crisp green salad and crusty bread or garlic toast pair nicely to cut through the richness.

how to store Creamy Beef Pasta

• Refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days.
• Reheating: Gently reheat on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce.
• Freezing: Not recommended for best texture because the cream sauce may separate. If you must freeze, do so only once and expect some change in sauce consistency.

tips to make Creamy Beef Pasta

• Brown the beef well: A good browning adds depth of flavor. Drain excess fat if desired.
• Reserve pasta water: The starchy water helps emulsify and thicken the sauce.
• Add cheese off heat: Stir Parmesan in over low heat or off the heat to reduce graininess.
• Adjust creaminess: Use more or less pasta water/heavy cream to reach your preferred sauce thickness.
• Make it lighter: Substitute half-and-half for heavy cream, but reduce heat and watch for curdling.

variation (if any)

• Tomato add-in: Stir in 1 cup of canned diced tomatoes or a splash of tomato sauce for a tomato-cream twist.
• Veggie boost: Add sautéed mushrooms, spinach, or bell peppers when the onion is soft.
• Spicy version: Add red pepper flakes or a dash of hot sauce to the sauce for heat.
• Cheesy swap: Use Pecorino Romano or a mix of Italian cheeses in place of Parmesan for a sharper flavor.

FAQ

Q: Can I use a different pasta shape?
A: Yes — rigatoni, fusilli, or farfalle all work well; choose a shape that holds sauce.

Q: How can I make this dairy-free?
A: Use a dairy-free cream alternative and a plant-based Parmesan substitute; texture will differ.

Q: Is it okay to cook everything in one pan?
A: You can brown the beef and sweat the aromatics in one skillet, but the pasta should still be boiled separately unless you use a one-pot method.

Conclusion

For a slightly different take or a one-pot technique, see this well-tested recipe for inspiration: one-pot creamy tomato beef pasta from RecipeTin Eats.