Ingredients
Method
- Cook the penne according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- In a large skillet over medium heat, warm the olive oil. Saute the diced onion and minced garlic until fragrant, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart as it cooks until browned, roughly 7 minutes. Season with salt, pepper, and Italian seasoning.
- Reduce the heat and stir in the heavy cream. Gradually mix in the reserved pasta water until the sauce reaches your desired consistency. Stir in the grated Parmesan until melted and smooth.
- Add the cooked pasta to the skillet and toss gently to coat evenly with the sauce.
- Serve hot, garnished with extra Parmesan or fresh parsley if desired.
Nutrition
Notes
For a lighter sauce, substitute half-and-half for the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled pasta in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. Avoid overcooking the pasta—al dente holds up better in the sauce. For extra flavor, add a pinch of red pepper flakes with the garlic. This dish reheats well on the stovetop with a splash of milk or cream.