Description
This One-Pot Creamy Beef and Garlic Butter Pasta is a quick, comforting meal perfect for busy weeknights. Ground beef is browned and simmered with aromatic garlic, onions, and Italian seasoning in a single pot, then cooked together with pasta in beef broth. Finished with rich heavy cream and Parmesan cheese, this creamy dish delivers bold flavors and easy cleanup.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Produce
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- Fresh parsley, chopped (optional for garnish)
Pantry
- 1 teaspoon dried Italian seasoning
- 2 cups beef broth
- 8 oz pasta (penne or rigatoni)
- Salt and pepper, to taste
Instructions
- Brown the beef: In a large pot, cook the ground beef over medium heat until browned, breaking it up into small pieces with a spoon for even cooking and texture.
- Remove grease and melt butter: After the beef is cooked, carefully drain any excess grease. Add the butter to the pot and let it melt over medium heat, preparing the base for sautéing the aromatics.
- Sauté garlic and onion: Add the minced garlic and chopped onion to the pot and sauté for 2-3 minutes until the onion becomes translucent and the garlic releases its fragrant aroma.
- Add Italian seasoning: Stir in the dried Italian seasoning and cook for an additional minute to bloom the herbs and infuse the flavors.
- Cook pasta in broth: Pour in the beef broth and bring it to a boil. Once boiling, add the pasta, reduce the heat to a simmer, and cook for about 10 minutes. Stir occasionally until the pasta is tender and most of the liquid is absorbed.
- Finish with cream and cheese: Stir in the heavy cream and Parmesan cheese, cooking for another 2-3 minutes until the sauce thickens to a creamy consistency. Season with salt and pepper according to taste.
- Garnish and serve: Optionally sprinkle chopped fresh parsley on top for a hint of color and freshness. Serve immediately while hot and creamy.
Notes
- You can substitute penne or rigatoni with other similarly sized pasta shapes like farfalle or rotini.
- For a lighter version, swap heavy cream with half-and-half or whole milk, but the sauce may be less thick.
- Make sure to stir occasionally when cooking the pasta to prevent it from sticking to the bottom of the pot.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
