Creamy Garlic Beef Pasta

A quick and delicious Italian-inspired pasta dish with savory ground beef in a creamy tomato-garlic sauce.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.96/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 15 ounce crushed tomatoes
• 0.5 cup beef broth
• 0.5 cup heavy cream
• 1 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 8 ounce rigatoni pasta (cooked al dente according to package directions)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess grease.
3. Add the diced yellow onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion softens and becomes translucent.
4. Stir in the crushed tomatoes, beef broth, dried basil, and dried oregano. Bring to a gentle simmer.
5. Reduce heat to low, stir in the heavy cream. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and season with salt and black pepper as needed.
6. Add the cooked rigatoni pasta to the skillet with the sauce and toss to combine thoroughly. Heat through for 2 minutes.
7. Serve immediately, garnished with fresh parsley if desired.

Notes

For an extra layer of flavor, a pinch of red pepper flakes can be added to the sauce with the dried herbs.

Nutrition (per serving)

• Calories: 520
• Protein: 30.5 g
• Carbohydrates: 45.2 g
• Fat: 25.1 g
• Fiber: 4 g
• Sodium: 710 mg
• Saturated Fat: 11.5 g
• Sugar: 8 g
• Cholesterol: 105 mg