Description
A rich and comforting Creamy Ground Beef Pasta recipe combining tender rigatoni with a savory tomato and cream sauce infused with Italian herbs and spices, perfect for a hearty weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
Liquids and Sauces
- 1 cup beef broth
- 2 cups marinara sauce (or tomato-based pasta sauce)
- 2 tablespoons tomato paste
- ¾ cup heavy whipping cream (or half and half)
Pasta
- 12 ounces rigatoni (rotini, penne, or other medium pasta)
Instructions
- Brown the beef and onion: In a large skillet over medium heat, cook the ground beef and finely diced yellow onion until the beef is browned and no pink remains, breaking the meat up as it cooks. Drain any excess fat to keep the dish lean.
- Add herbs and spices: Stir in the dried basil, dried oregano, and garlic powder into the beef mixture. Cook for about 1 minute to allow the flavors to bloom.
- Make the sauce: Add the marinara sauce, beef broth, tomato paste, and ½ teaspoon of salt to the skillet. Bring the mixture to a simmer and cook for 5 to 7 minutes until the sauce slightly thickens. Stir in the heavy whipping cream and let it simmer an additional 5 minutes to achieve a creamy texture.
- Cook pasta: While the sauce is simmering, cook the rigatoni pasta in salted boiling water following package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining without rinsing.
- Combine pasta and sauce: Add the cooked rigatoni to the cream sauce in the skillet. Toss gently to coat the pasta completely. If needed, add reserved pasta water a little at a time to loosen the sauce. Simmer together for 2 minutes to allow the sauce to thicken and adhere to the pasta.
- Season and serve: Taste and adjust seasoning by adding additional salt and freshly ground black pepper as desired. Serve hot for a satisfying creamy pasta dish.
Notes
- You can substitute half and half for heavy cream for a lighter creamy sauce.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Use lean ground beef to reduce fat and draining excess fat helps prevent greasiness.
- Do not rinse pasta after draining to preserve the starch that helps thicken the sauce.
- Feel free to add freshly chopped parsley or grated Parmesan cheese as a garnish.
