Ingredients
12 ounces penne pasta
1 tablespoon olive oil
1 pound lean ground beef
1 small yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
3/4 teaspoon salt, plus more for the pasta water
1/4 teaspoon ground black pepper
1 cup low-sodium beef broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 cup freshly shredded sharp cheddar cheese
1/2 cup freshly grated Parmesan cheese
1/4 to 1/2 cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley, optional
Instructions
1. Bring a large pot of generously salted water to a boil.
2. Add the penne pasta and cook according to the package directions until al dente.
3. Before draining the pasta, reserve 1/2 cup of the cooking water. Drain the pasta without rinsing and set it aside.
4. While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat.
5. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until browned and no pink remains.
6. Drain off any excess grease, leaving a small amount in the skillet for flavor.
7. Add the chopped onion to the beef. Cook for 3 to 4 minutes, stirring often, until the onion is soft and translucent.
8. Stir in the minced garlic, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper.
9. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
10. Pour in the beef broth and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the skillet.
11. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes.
12. Reduce the heat to medium-low. Slowly pour in the heavy cream and stir until the sauce is smooth.
13. Add the shredded cheddar and grated Parmesan a little at a time, stirring after each addition until completely melted.
14. Add the drained pasta to the skillet and stir gently until it is evenly coated with the creamy beef sauce.
15. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until it reaches the desired consistency.
16. Cook over low heat for another 1 to 2 minutes, stirring gently, until everything is hot.
17. Taste and adjust the salt and black pepper as needed.
18. Garnish with chopped fresh parsley and additional Parmesan, if desired. Serve warm.
Notes
Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese and helps prevent a grainy sauce.
Keep the heat low after adding the heavy cream and cheese. A rapid boil may cause the sauce to separate.
Rigatoni, rotini, medium shells, or bow-tie pasta may be used instead of penne.
Ground turkey or ground chicken can replace the ground beef. Add a little extra olive oil because these meats are usually leaner.
For a lighter sauce, replace the heavy cream with half-and-half. The sauce will be slightly thinner.
Add baby spinach, sautéed mushrooms, frozen peas, steamed broccoli, or diced bell pepper for extra vegetables.
The beef sauce can be prepared up to 2 days ahead and refrigerated separately. Reheat it gently before combining it with freshly cooked pasta.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers gently in a skillet or microwave with a splash of milk or beef broth to loosen the sauce.