Description
A warm, savory creamy beef pasta dish that comes together in about 40 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 400 g dry short pasta (penne, rigatoni, or fusilli)
- 500 g ground beef (80/20 or 85/15)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp sweet paprika
- 1 tsp dried oregano or Italian seasoning
- 400 g canned diced tomatoes
- 240 ml heavy cream
- 120 g shredded Parmesan or sharp cheddar
- 2 tbsp tomato paste
- 30 ml olive oil
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- 25 g chopped fresh parsley (optional)
Instructions
- Bring a large pot of water to a boil, add salt, and cook pasta until al dente, about 8–10 minutes.
- In a large skillet, heat olive oil and brown the ground beef, about 6–8 minutes.
- Add onion and sauté until translucent, then add garlic and sauté for 30–45 seconds.
- Stir in paprika, oregano, and tomato paste; cook for 1 minute.
- Add diced tomatoes and reserved pasta water, simmer for 3–4 minutes.
- Reduce heat and stir in heavy cream, then add shredded cheese until melted.
- Combine cooked pasta with sauce, adding more pasta water if needed.
- Garnish with parsley and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 7g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg