Creamy Ground Beef Pasta (Printer-Friendly)
Rich, creamy pasta with seasoned ground beef, sun-dried tomatoes, and parmesan in a luscious sauce.
# What You'll Need:
→ Meat
01 - 1 lb ground beef, 85% lean recommended
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ Vegetables & Aromatics
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - ½ cup sun-dried tomatoes in oil, drained and chopped
06 - 1 cup baby spinach, optional
→ Dairy & Cream
07 - 1 cup heavy cream
08 - ½ cup freshly grated parmesan cheese
→ Liquids
09 - 1 cup low-sodium beef or chicken broth
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - ½ tsp crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste
13 - 2 tbsp olive oil
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, approximately 5–6 minutes. Drain excess fat if needed.
03 - Add diced onion to the skillet and sauté for 2–3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Mix in chopped sun-dried tomatoes and cook for 1 minute to incorporate flavors.
05 - Pour in beef or chicken broth and bring to a simmer. Let liquid reduce by half, about 3 minutes.
06 - Reduce heat to medium-low. Add heavy cream, parmesan cheese, Italian herbs, and red pepper flakes. Stir until cheese melts and sauce becomes creamy, approximately 2–3 minutes.
07 - Add cooked pasta and baby spinach (if using) to the skillet. Toss to coat thoroughly, adding reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Serve hot with additional parmesan and fresh basil if desired.
# Expert Advice:
01 -
- The sauce comes together faster than you can set the table
- Sun-dried tomatoes add this incredible brightness that cuts through the rich cream
- Leftovers somehow taste even better the next day
02 -
- Reserving the pasta water is non-negotiable, it is liquid gold that binds the sauce to the noodles
- The sauce thickens quickly as it cools, so do not be afraid to add more liquid than you think you need
03 -
- Chop the sun-dried tomatoes small so you get little bursts of flavor in every bite instead of big chewy pieces
- Grate your own parmesan, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly