A simple, crowd-pleasing recipe for Quick Creamy Beef Pasta—perfect for a fast weeknight dinner the whole family will love.
Quick Creamy Beef Pasta
If you need a dinner that feels special but can be thrown together in less than 30 minutes, this is it. It's comfort food in a bowl—ground beef and penne in a rich, cheesy, velvety sauce. It’s like a grown-up, homemade version of your childhood favorites, and it’s always a huge hit. Here’s how I make it.
Ingredients
1 lb (450g) penne pasta
1 lb (450g) ground beef (80/20 or 85/15 works well)
1 tbsp olive oil
1 small yellow onion, diced
2-3 cloves garlic, minced
1 tbsp tomato paste
1 (14.5 oz / 411g) can fire-roasted diced tomatoes
1 cup beef or chicken broth
1/2 cup heavy cream (or half-and-half)
1/2 tsp dried oregano
1/2 tsp smoked paprika
Salt and freshly ground black pepper, to taste
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella or parmesan cheese
Optional: Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Boil the Pasta First, get a large pot of heavily salted water to a boil. Add the penne and cook according to the package directions for al dente. Don't overcook it! When it's done, drain it, but reserve about 1/2 cup of the pasta water just in case you want to thin the sauce.
2. Brown the Beef While the pasta water is heating, add the olive oil to a large, deep skillet (or your pasta pot if it's large enough) over medium-high heat. Add the ground beef and season with salt and pepper. Brown the meat, breaking it into chunks as it cooks, until it's fully cooked through. If there's a lot of excess fat, you can drain it at this point, but I like to leave a tablespoon or two for flavor.
3. Build the Flavor Base Add the diced onion to the skillet with the beef. Cook until the onion is softened and translucent (about 5-7 minutes). Stir in the minced garlic, tomato paste, dried oregano, and smoked paprika. Cook for another minute, stirring constantly, so the garlic becomes fragrant and the tomato paste deepens in color.
4. Simmer the Sauce Pour in the beef broth and the can of fire-roasted tomatoes. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pan—that’s all flavor! Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 5-8 minutes, stirring occasionally, allowing the sauce to thicken slightly. Season with additional salt and pepper to your taste.
5. Add the Cheese Turn the heat down to low. Add the shredded sharp cheddar and mozzarella (or parmesan) to the sauce. Stir continuously until the cheese is completely melted and the sauce is perfectly smooth.
6. Combine and Serve Finally, add the cooked, drained penne to the skillet with the sauce. Toss gently until the pasta is fully coated. If the sauce feels a bit too thick, add a splash of your reserved pasta water until it reaches your desired consistency.
Serve it immediately in warm bowls. For a finished look, garnish with a sprinkle of freshly chopped parsley and a few cracks of black pepper. Enjoy!
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