Ingredients
Equipment
Method
Brown the beef and aromatics
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion, stirring until the beef is cooked through; then drain excess fat. Add the minced garlic and cook for 30 seconds, stirring constantly to avoid browning.
Simmer the pasta
- Stir in the uncooked penne or rigatoni, beef broth, heavy cream, drained diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil, reduce heat to medium, cover, and cook for 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish with parmesan and serve
- Remove from heat and stir in the grated parmesan until the sauce is creamy and coats the pasta. Adjust seasoning to taste, garnish with fresh parsley, and serve immediately.
Notes
For the creamiest texture, stir more often during the 12–14 minute simmer so the pasta releases starch into the sauce. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing is not recommended because cream can separate when thawed. For a lower-fat option, use half-and-half instead of heavy cream (sauce may be slightly thinner).