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Creamy Beef Pasta Easy and Quick Recipe - Weeknight Comfort in One Pan

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 oz short pasta (penne, rotini, or fusilli)
  • Ground beef: 1 lb (80–90% lean)
  • Onion: 1 small, finely chopped
  • Garlic: 3 cloves, minced
  • Tomato paste: 2 tablespoons
  • Beef broth: 1 cup (low-sodium preferred)
  • Heavy cream: 1 cup (or half-and-half for lighter)
  • Parmesan: 1/2 cup, freshly grated
  • Italian seasoning: 1 teaspoon
  • Paprika: 1/2 teaspoon (smoked or sweet)
  • Red pepper flakes: Pinch (optional)
  • Olive oil or butter: 1 tablespoon
  • Salt and black pepper: To taste
  • Fresh parsley: Optional, for garnish

Method
 

  1. Cook the pasta: Boil in salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
  2. Brown the beef: Heat oil in a large skillet over medium-high. Add beef, season with salt and pepper, and cook until well browned, breaking it up as it cooks. Drain excess fat if needed.
  3. Sauté aromatics: Add onion and cook 2–3 minutes until soft. Stir in garlic for 30 seconds until fragrant.
  4. Build the base: Stir in tomato paste and cook 1 minute to caramelize slightly. Add Italian seasoning, paprika, and red pepper flakes.
  5. Add liquids: Pour in beef broth. Scrape up browned bits and simmer 2 minutes to reduce slightly.
  6. Make it creamy: Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Taste and adjust salt and pepper.
  7. Toss with pasta: Add drained pasta and Parmesan. Toss until the sauce clings. If too thick, loosen with a splash of pasta water.
  8. Finish and serve: Let it rest 1 minute to thicken. Top with parsley and extra Parmesan. Serve hot.