Ingredients
Equipment
Method
Brown the beef and build flavor
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion until the beef is cooked through; drain excess fat. Cook with constant stirring for a quick, evenly browned layer, then add the minced garlic and cook for 30 seconds to bloom the aroma.
Simmer the pasta in creamy sauce
- Stir in the uncooked penne or rigatoni, beef broth, heavy cream, drained diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper until everything is fully combined. Bring to a boil, then reduce heat to medium, cover, and cook for 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish with parmesan and serve
- Stir in the grated parmesan until the sauce turns creamy and coats the pasta smoothly with a glossy thickness.
- Taste and adjust seasoning with salt and pepper, garnish with fresh parsley, and serve immediately while the sauce clings to the pasta.
Notes
Pro tip: If the sauce looks thin before the pasta finishes cooking, keep it covered and stir occasionally—most of the liquid will absorb as the pasta softens. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of beef broth or water to loosen the sauce. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the texture will be slightly less thick, but still creamy).