Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook penne according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
- In a large skillet over medium heat, add olive oil. Toss in the diced onion and minced garlic, sautéing until fragrant and softened - about 5 minutes.
- Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through - about 7 minutes. Drain excess fat if needed.
- Season the beef generously with salt, pepper, and Italian seasoning, stirring to combine.
- Reduce heat to medium-low and stir in heavy cream. Let it warm and thicken slightly for about 2 minutes.
- Gradually add reserved pasta water, a quarter cup at a time, until you reach desired sauce consistency.
- Add grated Parmesan cheese slowly, stirring constantly until melted and incorporated.
- Add drained pasta into the skillet with the sauce mixture. Toss everything together gently until each piece of pasta is coated.
- Let sit on low heat for 2 to 3 minutes to allow flavors to meld. Transfer to serving plates or bowls. Garnish with additional Parmesan cheese or fresh parsley if desired. Serve hot.
Notes
Use high-quality beef for richer flavor. Season pasta water generously. Reserved pasta water is essential for achieving perfect sauce consistency. For a lighter option, substitute half-and-half for heavy cream. Drain excess fat after browning beef for a less greasy sauce. Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition. Ground turkey or chicken can substitute for beef.
