Cheesy Penne Ground Beef Pasta

The magic of this cheesy penne with garlic butter ground beef lies in its ability to transform simple ingredients into something extraordinary. Each bite delivers perfectly cooked pasta coated in a velvety sauce, seasoned ground beef infused with aromatic garlic butter, and a depth of flavor that makes this dish irresistible. Through careful attention to timing and technique, we create a pasta dish that's both comforting and sophisticated.

After countless attempts at perfecting this dish, I've found that creating the garlic butter base first, then building the sauce gradually, makes all the difference in the final flavor. My family now requests this dish weekly, especially on cold evenings when we crave something hearty.

Essential Ingredients Selection

• Ground Beef: Choose 85/15 ground beef for the ideal balance of flavor and texture. The fat content helps carry the garlic butter flavor throughout the dish
• Pasta: Select high-quality penne with ridged surfaces - these tiny grooves help the sauce cling better. Look for pasta made from durum wheat for the best texture
• Heavy Cream: Use cream with at least 36% fat content for the smoothest sauce. Lower fat alternatives can lead to separation

Detailed Cooking Instructions

Pasta Perfection:

Bring pot of water to rolling boil. Add 2 tablespoons salt to water. Add pasta gradually, stirring to prevent sticking. Cook 2 minutes less than package directions. Reserve 1 cup pasta water before draining. Toss drained pasta with tiny bit of olive oil.

Beef Development:

Heat large skillet over medium-high heat. Add beef in large chunks without breaking up. Let crust form before breaking apart. Season with salt and pepper as it cooks. Break into medium-sized pieces. Drain excess fat but reserve 2 tablespoons.

Creating the Garlic Butter Foundation:

Reduce heat to medium-low. Add butter gradually, allowing each piece to melt. Watch for butter to start foaming. Add minced garlic and stir continuously. Cook until garlic becomes fragrant but not brown. Add finely diced onion to the mixture. Cook until onions become translucent. Season with Italian herbs, crushing between fingers. Add red pepper flakes if desired. Let herbs bloom in the warm butter.

Building the Perfect Sauce:

Pour heavy cream around edges of pan. Add beef broth gradually while stirring. Scrape bottom of pan to incorporate flavors. Bring to gentle simmer, never boiling. Watch for sauce to coat back of spoon. If too thick, add reserved pasta water. If too thin, simmer for 2-3 minutes more. Taste and adjust seasonings. Return beef to pan and stir gently. Add pasta in batches, tossing to coat. Let pasta finish cooking in sauce.

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My journey with this recipe began in my grandmother's kitchen, where she taught me that patience in building flavors makes all the difference. She would always say that rushing the garlic butter step was a cardinal sin in Italian cooking. Now, whenever I make this dish, I can still hear her reminding me to "let the garlic dance with the butter, not burn in it."

Understanding Pasta and Sauce Harmony

The relationship between pasta and sauce is delicate - too much liquid and the sauce won't cling, too little and it becomes dry. I've learned that reserving pasta water is like keeping a magic ingredient on hand. This starchy liquid helps create that perfect silky texture that makes restaurant pasta so special.

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Mastering the Garlic Butter Base

The foundation of this dish lies in properly developing the garlic butter. Low and slow is the key - let the garlic release its oils gradually into the butter, creating an aromatic base that will flavor every component of the dish. This step cannot be rushed.

Chef's Helpful Tips

• Toast the Italian seasonings in the garlic butter for enhanced flavor
• Add a splash of pasta water before the cream for better emulsion
• Let the final dish rest for 2 minutes before serving to allow the sauce to properly coat every piece

This dish has evolved from a simple weeknight dinner into my signature comfort food recipe. The way the garlic-infused butter coats each piece of pasta, how the beef adds hearty texture, and the way the sauce brings everything together - it's a perfect example of how simple ingredients, treated with care and attention, can create something truly memorable. Whether served for a family dinner or special occasion, it never fails to bring people back for seconds.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute penne with any medium-sized pasta like rotini, fusilli, or farfalle. Just cook according to package instructions for al dente results.

→ How can I make this recipe less rich?

You can use half-and-half instead of heavy cream, and reduce the amount of butter to 2 tablespoons. The sauce won't be as thick but will still be delicious.

→ Can I make this ahead of time?

While best served fresh, you can make it up to 2 days ahead. When reheating, add a splash of milk or cream to loosen the sauce, as it tends to thicken when stored.

→ What can I use instead of ground beef?

Ground turkey, Italian sausage, or ground chicken work great as alternatives. For a vegetarian version, try using mushrooms or plant-based ground meat.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. When reheating, add a bit of liquid to prevent the pasta from drying out.