Ingredients
Scale
- 1 pound (450g) ground beef
- 12 ounces penne or rotini pasta
- 1 cup heavy cream
- 1 small yellow onion, finely chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
Instructions
- Step 1: Cook the pasta according to package directions in salted water until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the remaining water.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess grease from the skillet.
- Step 3: Stir the Italian seasoning and the can of diced tomatoes (including the liquid) into the beef mixture. Bring the sauce to a gentle simmer and let it cook for 5 to 7 minutes, allowing the sauce to reduce and the flavors to deepen.
- Step 4: Reduce the heat to low. Pour in the heavy cream and stir in the 1/2 cup of grated Parmesan cheese until the sauce is smooth and the cheese is melted. Taste the sauce and adjust seasonings (salt and pepper) as needed.
- Step 5: Add the drained pasta directly into the skillet with the sauce. Toss well to ensure the pasta is fully coated. If the sauce appears too thick, stir in a splash of the reserved pasta water until the desired consistency is reached. Serve immediately, garnished with extra Parmesan cheese.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, noting the pasta will absorb much of the creamy sauce as it chills.
- When reheating leftovers, add a tablespoon or two of milk, cream, or water to the skillet before warming over low heat, stirring gently to restore the creamy texture and prevent splitting.
- For a complete meal, pair this rich dish with a simple side salad tossed in a sharp vinaigrette to cut through the richness of the heavy cream and beef.
- Don't skip reserving the starchy pasta water; adding just a splash at the end is the secret to emulsifying the sauce perfectly, ensuring the creamy mixture clings beautifully to the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400g)
- Calories: 640
- Sodium: 510mg
- Fat: 41g
- Saturated Fat: 20g
- Trans Fat: 0.8g
- Protein: 4g