Silky garlic cream sauce clings to tender penne and savory ground beef in every forkful of this cozy skillet dinner. A little Italian seasoning and optional red pepper flakes keep the rich sauce lively instead of heavy.
This dinner recipes pasta ground beef combination is especially handy on busy nights because it uses straightforward ingredients and comes together in about 30 minutes. The beef makes it filling, while the creamy sauce turns an ordinary box of pasta into something everyone wants seconds of.
Serve it straight from the skillet with Parmesan and parsley, plus something crisp on the side. I love that it feels comforting enough for a relaxed weekend meal but simple enough for a weeknight.
Why You’ll Love This Recipe
- Fast, satisfying dinner: The pasta cooks while the beef and sauce come together, so the meal is ready quickly.
- Rich but balanced flavor: Beef broth adds savory depth, while garlic, onion, and Italian seasoning brighten the cream sauce.
- One-pan finishing step: Tossing everything in the skillet helps the penne absorb the sauce instead of leaving it at the bottom of the bowl.
- Easy to adjust: Make it mild, add a little heat, or use the vegetables and pasta shapes you already have.
Ingredient Notes
- Penne pasta: Its ridges and hollow centers catch the beef and sauce well. Rigatoni, ziti, rotini, or medium shells are good substitutes.
- Ground beef: An 85/15 or 90/10 blend offers plenty of flavor without leaving too much grease. Ground turkey, chicken, or Italian sausage can stand in.
- Butter, garlic, and onion: These form the savory base of the sauce. Use fresh garlic when possible; it has a fuller flavor than jarred garlic here.
- Heavy cream: It creates a smooth sauce that is less likely to split during a gentle simmer. Half-and-half can work, but keep the heat low and expect a thinner result.
- Beef broth: It reinforces the meaty flavor. Chicken broth is fine in a pinch, though the sauce will taste a little lighter.
- Italian seasoning and red pepper flakes: Italian seasoning gives the sauce an herbaceous backbone. Red pepper flakes are optional, but a small pinch nicely cuts through the richness.
Creamy Ground Beef Penne Pasta
This easy ground beef pasta makes 6 servings.
Ingredients
- 12 ounces penne pasta
- 1 pound ground beef
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- Freshly grated Parmesan and chopped parsley, optional, for serving
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne according to the package directions until al dente, meaning it is tender with a slight bite in the center. Drain it, reserving a little pasta water if you like, and set it aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles, until browned and cooked through. Drain off excess fat, then transfer the beef to a plate. Smaller crumbles give you beef in nearly every bite.
- Melt the butter in the same skillet over medium heat. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant; garlic can turn bitter if it browns too much.
- Stir in the Italian seasoning and red pepper flakes, if using. Pour in the heavy cream and beef broth, stirring well to lift the flavorful browned bits from the skillet. Bring the sauce to a gentle simmer for 3 to 5 minutes, until it thickens slightly. Avoid a hard boil, which can make a cream sauce greasy.
- Return the browned ground beef to the skillet and stir until coated. Add the drained penne and toss until the pasta is evenly covered with sauce. If the sauce seems too thick, stir in a splash of reserved pasta water or broth.
- Take the skillet off the heat and add Parmesan or parsley if desired. Taste before serving and add a pinch of salt or red pepper flakes only if needed.
Tips & Variations
- Salt the pasta water generously: Pasta absorbs seasoning as it cooks, which means the finished creamy ground beef pasta tastes flavorful throughout rather than only on the surface.
- Keep the pasta al dente: It softens a little more when tossed into the hot sauce. Starting with firm-tender penne prevents mushy noodles.
- Add vegetables at the right time: Sauté sliced mushrooms with the onion, or stir in baby spinach during the final toss. Spinach wilts quickly, so adding it earlier can make it dull and overly soft.
- Make it cheesier: Stir in a handful of finely grated Parmesan after removing the skillet from the heat. This keeps the cheese smooth instead of clumpy. For a tomato-cream version, add a few spoonfuls of marinara with the broth.
Serving and Storage
Round out this dinner recipes pasta ground beef meal with a green salad dressed in a sharp vinaigrette, roasted broccoli, green beans, or garlic bread. Something fresh or crisp is a nice contrast to the creamy sauce.
Cool leftovers promptly and store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a skillet or microwave at low to medium heat with a splash of broth, milk, or water. The extra liquid loosens the sauce as it warms, since pasta absorbs sauce in the fridge.
Freezing is possible, but cream sauces can change texture after thawing. For the best result, enjoy this one fresh or refrigerated rather than frozen.
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Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rigatoni, rotini, ziti, fusilli, and shells all work well because they hold onto the creamy sauce and small pieces of ground beef. Choose a similar amount by weight and cook it until al dente.
How do I keep the cream sauce from curdling?
Use medium or medium-low heat once the cream goes into the skillet and maintain only a gentle simmer. Heavy cream is naturally more stable than milk, but boiling it aggressively can still cause the sauce to separate.
Can I make this ground beef pasta without heavy cream?
Half-and-half can replace heavy cream for a lighter sauce, although it will be thinner and should not be boiled. For a non-dairy approach, use a plain unsweetened cooking cream designed for heat and check the package for simmering guidance.
What should I do if my sauce gets too thick?
Stir in a tablespoon or two of reserved pasta water, beef broth, or milk until the sauce coats the penne the way you like. Add liquid gradually so it does not become too loose.