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Creamy Beef Pasta is featured in this article, showcasing its rich and savory appearance.

Creamy Beef Pasta Ultimate Easy

This creamy beef pasta recipe delivers restaurant-quality decadence with ease. The key is building a flavorful base, emulsifying the sauce with pasta water, and using beef broth for depth of flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1 pound pasta penne, rigatoni, or your favorite shape
  • 4 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, finely chopped
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water, plus more if needed
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • large skillet
  • colander
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Chef's knife
  • cutting board
  • Garlic press (optional)

Method
 

  1. Cook the pasta according to package directions in heavily salted water. Reserve 1 cup of pasta water before draining.
  2. While the pasta is cooking, brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  3. Add 2 tablespoons of butter to the skillet. Once melted, add the onion and cook until softened, about 5 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  5. Stir in the tomato paste, oregano, and red pepper flakes (if using). Cook for 1 minute.
  6. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  7. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer gently for 5 minutes, or until the sauce has thickened slightly.
  8. Add the cooked pasta to the skillet and toss to coat. Add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency. The starch in the pasta water will help the sauce cling to the pasta.
  9. Stir in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.
  10. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For a richer flavor, use freshly grated Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the heavy cream with half-and-half for a lighter sauce, but the sauce won't be as thick. Add a splash of dry red wine along with the beef broth for added complexity.