Ingredients
Scale
- 8 oz (half a box) of Penne or Rotini pasta
- 4 oz ground beef (look for “family packs” to save more)
- 1 cup canned tomato sauce (plain or seasoned)
- 1/4 cup heavy cream or whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or Italian seasoning
- Salt and black pepper to taste
- Reserved pasta water (the “liquid gold”)
Instructions
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until it reaches “al dente” texture—this usually takes about 8 to 10 minutes. Before you drain the pasta, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and let it rest while you prepare the sauce.
- While the pasta boils, place a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Brown the meat until no pink remains, then drain off any excess fat if desired. Stir in the garlic powder, oregano, salt, and pepper. Pour in the tomato sauce and let it simmer on low for about 3 to 5 minutes to allow the flavors to meld together.
- Turn the heat to low and pour the heavy cream into the beef and tomato mixture. Stir constantly until the sauce turns a beautiful soft orange hue. Add the cooked pasta directly into the skillet. If the sauce looks too thick, splash in a little of that reserved pasta water to loosen it up. Toss everything together for one minute until every noodle is perfectly coated in the creamy sauce. Serve immediately while hot.
- Cook Time: 20 minutes