This creamy beef pasta brings tender penne, browned ground beef, and a silky Parmesan cream sauce together in one skillet, and it is on the table in about 35 minutes.
The sauce starts with sauteed onion and garlic, simmers with heavy cream and Italian seasoning, and finishes with grated Parmesan off the heat so it stays smooth. A splash of starchy pasta water loosens it just enough to coat every piece of penne, which makes this a rich dinner without a long ingredient list.
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Why This Creamy Beef Pasta Recipe Works
The sauce is built in the same skillet that browns the beef, so all the savory browned bits stay in the dish instead of going down the drain. That gives the cream a deeper, meatier flavor than a sauce made in a separate pan.
Heavy cream holds up to the Parmesan better than milk does, so the sauce stays smooth and does not break. Keeping the heat low and adding the cheese off the burner is what keeps it silky.
Everything comes from pantry and fridge pantry items: one pound of ground beef, one box of penne, an onion, garlic, and a wedge of Parmesan. It is an easy weeknight meal for four that reheats well for lunch the next day.
Ingredients for Creamy Beef Pasta
- 8 oz penne pasta
- 1 lb 90 percent lean ground beef
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese (about 3 oz)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 2 tsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt, for the pasta water only
- 1 cup reserved pasta water (you will use about 1/2 cup)
Penne. Penne has ridges and a hollow center that catch the sauce. Rigatoni, rotini, or shells work too, so use whatever 8 oz box is in the pantry.
Ground beef. Lean ground beef keeps the sauce from turning greasy. Ground turkey or ground chicken also works, though you may want an extra teaspoon of olive oil.
Heavy cream. Heavy cream gives the sauce body and resists curdling. Half and half makes a lighter version, but simmer it very gently and expect a thinner sauce.
Parmesan. Freshly grated Parmesan melts smoother than the pre shredded kind, which often contains anti caking starch. It is already salty, so this dish adds no salt to the sauce.
Onion and garlic. The onion softens into the sauce and adds sweetness. Garlic goes in after the beef so it cooks for under a minute and never turns bitter.
Pasta water. The starch in the cooking water helps the cream and cheese cling to the pasta, so save a cup before you drain.
How to Make Creamy Beef Pasta
1. Cook the penne. Boil the penne in salted water for 1 minute less than the package says, until just al dente. Scoop out 1 cup of pasta water, then drain.
2. Soften the onion. Heat the olive oil in a large deep skillet over medium heat. Cook the diced onion for 4 to 5 minutes, stirring now and then, until soft and translucent.
3. Brown the beef. Add the ground beef and break it into small crumbles with a wooden spoon. Cook 7 to 8 minutes until no pink remains and the beef reaches 160 degrees F, then spoon off all but about 1 tablespoon of fat.
4. Add garlic and seasoning. Stir in the garlic, Italian seasoning, and pepper and cook for 30 to 60 seconds, just until fragrant.
5. Simmer the cream. Lower the heat, pour in the cream, and let it bubble gently for 3 to 4 minutes, stirring often, until the sauce thickens slightly. Do not let it boil hard.
6. Melt in the Parmesan. Take the skillet off the heat and stir in the Parmesan a handful at a time until the sauce is smooth.
7. Toss and serve. Add the penne and about 1/4 cup pasta water, then toss over low heat for 1 minute. Add more water a splash at a time until the sauce coats the pasta, and serve right away.
How to Serve Creamy Beef Pasta
Serve it in wide bowls with extra grated Parmesan and a little chopped parsley if you have it. A warm side turns it into a full meal: try fluffy homemade dinner rolls for mopping up the sauce, air fryer garlic bread slices for something crisp, air fryer asparagus for a green side, or easy green bean casserole when you are feeding a bigger crowd.
How to Store and Reheat Creamy Beef Pasta
Let leftovers cool and refrigerate them within 2 hours in a covered container. They keep for 3 to 4 days. Reheat in a skillet over medium low heat with a splash of milk or broth until the pasta reaches 165 degrees F, stirring often so the sauce stays smooth. Because the sauce is cream based and the pasta softens, freezing is not recommended.
Tips and Variations for Creamy Beef Pasta
Salt the water. Pasta cooked in unsalted water tastes flat, and since the sauce has no added salt, the small amount in the pot makes a real difference.
Use a deep skillet. A 12 inch deep skillet or a Dutch oven fits the pasta and sauce together, so nothing has to move to a second pot.
Do not rush the cream. Gentle bubbles thicken the sauce without scorching it. Hard boiling can make cream separate.
Add vegetables. Stir in a couple of handfuls of baby spinach at the end, or sauteed mushrooms with the onion, for more color and texture.
Spice it up. A pinch of red pepper flakes with the garlic gives the sauce a gentle kick without changing the base flavor.
Lighten it up. Swap half of the cream for whole milk. The sauce will be a little thinner, so simmer it for an extra minute before adding the cheese.
Swap the pasta. Egg noodles, shells, or rotini work in place of penne. Cook them to the same just tender stage before they go into the sauce.
Keep it safe. For more on cooling and reheating cooked meals, see this Purdue Extension guide to storing leftovers, which covers keeping prepared dishes safe in the fridge.
Frequently Asked Questions About Creamy Beef Pasta
How long does creamy beef pasta keep in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat it with a splash of milk or broth and make sure it is hot all the way through.
Can I make creamy beef pasta ahead of time?
You can brown the beef and onion a day ahead and store them in the fridge. Cook the pasta and finish the sauce just before serving so the noodles stay firm.
What can I use instead of heavy cream in creamy beef pasta?
Half and half works if you simmer it very gently and add the Parmesan off the heat. The sauce will be thinner, so let it reduce for an extra minute or two. Evaporated milk is another option.
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works at a 1 to 1 ratio. Cook it to 165 degrees F and add a teaspoon of extra olive oil since poultry is leaner.
Why is my sauce too thick or too thin?
Cream sauces thicken as they cool and as the pasta absorbs liquid. Loosen a thick sauce with reserved pasta water. If it is too thin, simmer it gently for another minute before adding the Parmesan.
Creamy Beef Pasta
Equipment
- Large deep skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 8 oz penne pasta Rigatoni or rotini also work.
- 1 lb 90 percent lean ground beef Ground turkey or chicken can replace it.
- 1 cup heavy cream Half and half makes a thinner sauce.
- ¾ cup grated Parmesan cheese About 3 oz, freshly grated and stirred in off the heat.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 2 tsp Italian seasoning
- 2 tsp olive oil
- ½ tsp black pepper
- ½ tsp salt For the pasta water only.
- 1 cup reserved pasta water Use about 1/2 cup as needed.
Instructions
Cooking
- Cook the pasta. Boil the penne in lightly salted water until just al dente, about 9 minutes. Save 1 cup of the starchy water, then drain. Cook the onion. Warm the olive oil in a large deep skillet over medium heat and cook the onion for 4 to 5 minutes until translucent and soft.
- Brown the beef. Add the beef and crumble it as it cooks, 7 to 8 minutes, until browned with no pink left and 160 degrees F inside. Spoon off excess fat, leaving about 1 tablespoon.
- Add garlic. Stir in the garlic, Italian seasoning, and pepper for 30 to 60 seconds until you can smell the garlic.
- Simmer the cream. Reduce the heat to low, add the cream, and simmer gently for 3 to 4 minutes until it coats the back of a spoon.
- Finish the sauce. Remove the skillet from the heat and stir in the Parmesan until smooth and glossy.
- Toss. Fold in the penne with 1/4 cup pasta water over low heat for 1 minute, adding more water a splash at a time until the sauce clings. Serve hot.
