Description
Quick Creamy Beef Pasta delivers restaurant-quality flavor without the restaurant price tag or time commitment. Unlike many pasta dishes that require multiple pots and lengthy preparation, this recipe keeps things beautifully simple while never compromising on taste.
The beauty of Quick Creamy Beef Pasta lies in its efficiency. While the pasta cooks in one pot, you’re browning the beef and building flavors in your skillet. By the time the pasta is ready, your sauce is nearly done. Additionally, the ingredient list is straightforward—most items are probably already in your pantry or refrigerator.
Ingredients
Essential Ingredients for Quick Creamy Beef Pasta
Main Components:
- 1 pound ground beef (85% lean works best)
- 12 ounces penne pasta (or any short pasta shape)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup heavy cream
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Optional Add-Ins:
- 1 cup sliced mushrooms
- 1 bell pepper, diced
- ½ cup frozen peas
- Fresh spinach
The key to excellent Quick Creamy Beef Pasta starts with quality ground beef. I prefer 85% lean because it has enough fat to keep the beef moist and flavorful without leaving your dish swimming in grease. Nevertheless, if you’re using leaner beef, you might want to add a bit more olive oil.
Instructions
Bring a large pot of salted water to a boil. Add your penne pasta and cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water—this starchy liquid is gold for adjusting your sauce consistency later. Drain the pasta and set aside.
While the pasta cooks, heat olive oil in a large, deep skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Season generously with salt and pepper. Cook for about 6-8 minutes until the beef is nicely browned and no longer pink. The browning creates flavorful fond (those delicious brown bits) on the bottom of the pan that will enrich your Quick Creamy Beef Pasta sauce.
Once browned, use a slotted spoon to transfer the beef to a plate, leaving about 2 tablespoons of fat in the pan. If there’s excessive grease, drain most of it, but don’t wipe the pan clean—those browned bits are flavor.
In the same skillet, add the diced onion and cook for about 3-4 minutes until softened and translucent. Then add the minced garlic, Italian seasoning, paprika, and red pepper flakes if using. Cook for another minute, stirring constantly, until the garlic becomes fragrant. This aromatic base is essential for the depth of flavor in your Quick Creamy Beef Pasta.
Pour in the beef broth, scraping up all those beautiful browned bits from the bottom of the pan with your wooden spoon. This deglazing step adds tremendous flavor to your Quick Creamy Beef Pasta. Add the diced tomatoes with their juice and bring everything to a simmer.
Let this mixture bubble away for about 3-4 minutes to reduce slightly and concentrate the flavors. Then reduce the heat to medium-low and stir in the heavy cream and sour cream. The combination of these two creates a sauce that’s rich and tangy with the perfect consistency.
Return the cooked beef to the skillet, stirring to coat it in the creamy sauce. Add the drained pasta and toss everything together until the pasta is well coated. If the sauce seems too thick, add some of that reserved pasta water, a little at a time, until you reach your desired consistency.
Sprinkle the shredded cheddar cheese over the top and stir until it melts into the sauce, creating an even creamier texture. Taste and adjust the seasoning with additional salt and pepper if needed.
Remove your Quick Creamy Beef Pasta from the heat and let it rest for 2-3 minutes. This allows the sauce to thicken slightly and cling to the pasta better. Garnish generously with freshly chopped parsley for a pop of color and fresh flavor.
Don’t Overcook the Pasta: Since you’ll be tossing the cooked pasta with hot sauce, it will continue cooking slightly. Therefore, aim for al dente—pasta that still has a slight bite to it. Overcooked pasta becomes mushy and won’t hold the sauce as well.
Brown the Beef Properly: Resist the urge to constantly stir the beef as it cooks. Let it sit undisturbed for a minute or two at a time to develop a nice brown crust. This creates much more flavor than gray, steamed beef.
Use Full-Fat Dairy: This isn’t the time for low-fat substitutes. Full-fat cream and sour cream create the luxurious texture that makes Quick Creamy Beef Pasta so irresistible. Low-fat versions can separate or create a grainy texture when heated.
Season in Layers: Add salt and pepper at multiple stages—when browning the beef, when sautéing the aromatics, and again at the end. This builds depth of flavor rather than just making the dish taste salty.
Save That Pasta Water: The starchy pasta cooking water is your secret weapon for adjusting sauce consistency. It helps the sauce cling to the pasta better than plain water would.