Ingredients
Scale
- 12 oz (340g) Dried Pasta (Penne, Rotini, or Macaroni)
- 1/2 lb (225g) Ground Beef (80/20 or 85/15)
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 can (15 oz) Tomato Sauce
- 1/2 cup Heavy Cream (or Whole Milk/Sour Cream)
- 1 teaspoon Dried Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- Reserved Pasta Water (about 1/2 cup)
Instructions
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package directions until it reaches “al dente” texture. While the pasta cooks, finely dice your onion and mince the garlic. Before draining the pasta, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and let it sit while you handle the sauce components.
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is browned and no longer pink, breaking it up into small crumbles with a wooden spoon. If there is excessive grease, drain all but one tablespoon. Add the diced onions to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for just 60 seconds until fragrant. Pour in the tomato sauce and bring the mixture to a gentle simmer. Reduce the heat to low and stir in the heavy cream and the reserved pasta water. Stir continuously until the sauce becomes a beautiful, uniform orange-pink color and begins to thicken slightly.
- Toss the cooked pasta directly into the skillet with the creamy beef sauce. Fold the pasta gently to ensure every noodle is coated in the velvety sauce. Season with salt and pepper to your preference. Allow the pasta to sit in the sauce for one minute over low heat so it absorbs the flavors. Divide the pasta into four bowls. If you have any budget left over, garnish with a pinch of dried parsley or a sprinkle of generic Parmesan cheese. Serve immediately while steaming hot.
- Cook Time: 20 minutes