Cheesy Penne Ground Beef

What makes this cheesy penne with garlic butter ground beef so incredible is how it turns basic items from your pantry into something truly amazing. You'll get tender pasta wrapped in smooth sauce, tasty beef packed with garlicky goodness, and flavors that'll make you crave more. By getting the timing and methods just right, we've put together a pasta dish that feels both cozy and fancy at the same time.

I've tried making this dish so many times before getting it just right. The trick? Start with the garlic butter first, then slowly build up the sauce. It's changed everything about how it tastes. My kids now ask for this almost every week, especially when it's cold outside and we want something filling.

Key Ingredients Breakdown

• Ground Beef: Grab 85/15 beef for just the right mix of taste and texture. That bit of fat helps spread the garlic butter flavor throughout your meal
• Pasta: Go for quality penne with little lines on the outside - they help the sauce stick better. Try to find pasta made from durum wheat for the best bite
• Heavy Cream: Pick cream that's at least 36% fat to get the smoothest sauce. Anything lighter might break apart while cooking

Step-by-Step Cooking Guide

Getting Perfect Pasta:

Fill pot with water and heat till bubbling hard. Toss in 2 tbsp salt. Slowly add your pasta while stirring. Cook about 2 minutes less than what the box says. Save a cup of the cooking water before draining. Mix drained pasta with a tiny splash of olive oil.

Cooking Your Beef:

Put a big skillet on medium-high. Drop beef in big chunks and don't touch it yet. Let it brown on one side before breaking it up. Sprinkle with salt and pepper as you cook. Break into medium chunks. Pour off extra fat but keep about 2 tbsp.

Making The Flavor Base:

Turn heat down to medium-low. Add butter bit by bit, letting each piece melt. Wait for it to start bubbling. Put in your chopped garlic and keep stirring. Cook until you can smell it but don't let it turn brown. Add finely chopped onion to the mix. Cook until onions go clear. Sprinkle in Italian herbs, crushing them between your fingers first. Add red pepper flakes if you want some heat. Let herbs warm up in the butter to release flavor.

Creating Your Sauce:

Pour heavy cream around the sides of the pan. Slowly add beef broth while stirring. Scrape the pan bottom to get all the tasty bits. Let it gently bubble but don't boil it. The sauce is ready when it coats a spoon. If it's too thick, add some pasta water. If too runny, let it bubble a few minutes more. Taste and add more seasoning if needed. Put beef back in and mix gently. Add pasta in small batches, tossing to coat. Let pasta finish cooking right in the sauce.

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I first learned about this dish in my grandma's kitchen, where she taught me that taking your time with flavors makes all the difference. She always told me that rushing when cooking the garlic in butter was the worst mistake in Italian cooking. Now when I make this, I can almost hear her saying, "let the garlic play with the butter, not burn in it."

Balancing Pasta and Sauce

Getting pasta and sauce just right takes practice - too wet and the sauce won't stick, too dry and nobody enjoys it. I've found that keeping some pasta water handy is like having a secret ingredient nearby. The starchy water helps create that smooth texture that makes restaurant pasta feel so special.

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Creating Perfect Garlic Butter

Everything starts with getting the garlic butter just right. Take it slow and steady - let the garlic slowly release its flavor into the butter, making a fragrant base that'll make the whole dish taste amazing. Don't try to speed through this part.

Smart Cooking Tricks

• Warm up your Italian seasonings in the garlic butter to bring out more flavor
• Put a bit of pasta water in before adding cream for a smoother mix
• Let everything sit for 2 minutes after cooking so the sauce can coat each piece better

This meal has grown from just a quick dinner option to my go-to comfort food. The way the garlic butter hugs each bit of pasta, how the beef gives it that hearty feel, and the sauce bringing it all together - it shows how basic ingredients can make something unforgettable when you cook them with care. Whether it's just for family dinner or a special get-together, everyone always wants more.

Frequently Asked Questions

→ Can I try a different shape of pasta?

Of course! Swap the penne for any medium-sized pasta, like bowties, spirals, or shells. Just cook them al dente by following the package directions.

→ How do I lighten the dish?

Try replacing the heavy cream with half-and-half and cut the butter down to 2 tablespoons. The sauce will be thinner but still tasty.

→ Can this be made in advance?

It’s best freshly made, but you can make it up to 2 days ahead. Add a splash of milk or cream when reheating to restore the sauce’s texture.

→ What substitutes work for ground beef?

Go for ground turkey, chicken, or Italian sausage. For vegetarian options, use mushrooms or plant-based ground ‘meat.’

→ How should leftovers be kept?

Place in an airtight container and refrigerate for up to 3 days. Reheat with a dash of liquid to keep the pasta from drying out.