Description
A cozy, stovetop pasta dish that brings together simple pantry staples into a creamy, comforting weeknight dinner ready in about 30 minutes.
Ingredients
- 8 oz pasta (your choice — penne, rigatoni, shells, or fusilli)
- 1 lb ground beef (80/20 recommended)
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup beef broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
- Chopped parsley for garnish (optional)
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Instructions
- 1. Prep ingredients: chop the onion, mince the garlic, measure the pasta and liquids, and shred your cheese if not pre-shredded.
- 2. Heat the pot: place a large, heavy-bottomed pot or deep skillet over medium heat and add a splash of olive oil. Let it warm until shimmering.
- 3. Sauté aromatics: add the chopped onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and sauté for 30–45 seconds until fragrant.
- 4. Brown the beef: add the ground beef, breaking it up with a spatula. Cook until no pink remains, about 6–8 minutes. Season lightly with salt and pepper. Drain excess fat if necessary.
- 5. Add broth and simmer: pour in the beef broth to deglaze the pan, scraping up browned bits. Bring to a gentle simmer.
- 6. Add pasta: stir in the dry pasta, ensuring it’s mostly submerged in broth. Cover and cook, stirring occasionally, to reach al dente (8–12 minutes).
- 7. Add cream and cheese: once the pasta is cooked, reduce heat to low and stir in the heavy cream. Add shredded cheese a handful at a time, stirring until melted. Adjust thickness with reserved pasta water if needed.
- 8. Adjust seasoning and finish: taste and add salt and pepper as needed. Let sit for 1–2 minutes to thicken slightly.
- 9. Serve: portion into bowls and garnish with parsley if desired.