Quick 30-Minute Ground Beef Penne Pasta
This Ground Beef Penne Pasta is the kind of dinner you’ll lean on when you need something hearty on the table fast. It’s a one-skillet sauce with tender penne, all finished in under half an hour.
Ground beef gets browned until deeply savory, then simmers in a simple tomato sauce while the pasta cooks. The whole thing comes together with a splash of cream and a generous pile of Parmesan at the end, so it feels rich without any fuss.
What Makes This Pasta So Good
The sauce gets a gentle richness from a little heavy cream, which softens the acidity of the tomatoes without turning it into a cream sauce. It tastes like you let it bubble for an hour, but it takes just ten minutes of simmering.
Penne is the right shape here because its ridges and hollow center grab the crumbled beef and sauce. Every forkful has a mix of tender pasta, meaty bits, and tangy tomato. It’s filling enough to stand on its own but still quick enough for a Tuesday.
Ingredients
- 1 tbsp olive oil: for browning the beef
- 1 lb (450g) ground beef: 80% lean gives the best flavor without being greasy
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 794g) crushed tomatoes: fire-roasted adds a deeper flavor if you like
- 2 tbsp tomato paste: adds body and a little sweetness
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt: plus more for the pasta water
- ¼ tsp black pepper
- ¼ cup heavy cream: just enough to round out the sauce
- 1 lb (450g) penne pasta
- ½ cup freshly grated Parmesan cheese: plus more for serving
- Fresh basil leaves: for serving, optional
Variations / Substitutions
- Ground turkey or chicken: use the same amount. The sauce will be leaner, so add a drizzle of olive oil before serving to keep it from feeling dry.
- Dairy-free: skip the cream and stir in a splash of starchy pasta water to add silkiness. Use a dairy-free Parmesan alternative or just omit the cheese.
- Add heat: stir in ¼ to ½ teaspoon red pepper flakes with the garlic.
- Herb swap: fresh oregano or a handful of chopped fresh parsley works beautifully if you have it.
For a creamy, no-tomato pasta, our One-Pot Beef and Shells is a reader favorite.
How to Make Ground Beef Penne Pasta
Step 1: Cook the Penne
Bring a large pot of heavily salted water to a boil. Add the 1 lb penne and cook until al dente, about 11 minutes (or follow the package instructions).
The pasta should be firm to the bite with just a tiny white core at the center. It will finish softening in the sauce, so pulling it from the water a minute early is better than overcooking.
Step 2: Brown the Ground Beef
While the pasta cooks, warm 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes. Season with the ½ tsp salt and ¼ tsp pepper.
The beef will release some fat. If more than a tablespoon or two pools in the pan, spoon it off. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the 3 cloves minced garlic and cook for 30 seconds more, just until fragrant.
Step 3: Simmer the Tomato Sauce
Stir in the 2 tbsp tomato paste, 1 tsp dried oregano, and 1 tsp dried basil. Cook for 1 minute to bloom the flavors. Pour in the 28 oz crushed tomatoes and bring the sauce to a gentle simmer. Reduce the heat to low and let it bubble for 10 minutes, stirring once or twice.
The sauce will thicken slightly and turn a deeper red. Stir in the ¼ cup heavy cream and let it warm through. Taste and adjust the seasoning, adding a pinch of sugar if your tomatoes lean too acidic.
Step 4: Toss the Pasta Together
Drain the cooked penne, reserving about ½ cup of the starchy pasta water. Add the drained pasta directly to the sauce in the skillet and toss well to coat every piece. If the sauce seems too thick, stir in a splash of pasta water until it looks glossy and clings to the pasta.
Let the pasta sit in the sauce for a minute or two off the heat. The penne will soak up just a bit of the flavor, and everything melds into a silky, unified dish.
Step 5: Finish with Cheese and Serve
Sprinkle the ½ cup grated Parmesan over the pasta and toss gently to distribute. Divide among bowls and top with extra Parmesan and a few torn basil leaves if using.
Serve while it’s hot, with a spoon to catch any sauce that pools at the bottom. The pasta will be tender with a slight chew, coated in a savory, gently creamy tomato sauce.
A Few Tips for the Best Penne
- Brown the beef in an even layer.: Let it sit undisturbed for a minute before breaking it up. The crispy edges add a deep, almost caramelized flavor to the sauce.
- Salt the pasta water generously.: It should taste like the sea. Well-salted water is the only chance to season the pasta itself from the inside out.
- Grate your own Parmesan.: Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly. Freshly grated dissolves into the sauce beautifully.
- Don’t skip the cream unless you have to.: Even a splash rounds out the acidity and makes the dish feel a little more special.
Storing and Reheating Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. The pasta will absorb some sauce as it sits, so reheat it gently on the stove with a splash of water or broth to loosen it back up. You can also freeze the meat sauce (without the pasta) for up to 2 months; cook fresh penne when you’re ready to serve.
What to Serve with Ground Beef Penne Pasta
A simple green salad with a sharp lemon vinaigrette cuts through the richness of the sauce. Warm garlic bread or a crusty loaf is perfect for sopping up every last bit.
Frequently Asked Questions
My sauce turned out watery. What went wrong?
You likely didn’t simmer it long enough or added too much pasta water. Let it bubble uncovered for 5 to 10 extra minutes until it thickens to your liking.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need about 5 to 6 medium ripe tomatoes, peeled and chopped. The sauce will be thinner, so add an extra tablespoon of tomato paste and simmer 10 to 15 minutes longer to concentrate the flavor.
What cheese can I use if I don’t have Parmesan?
Pecorino Romano is a great substitute and gives a slightly sharper, saltier kick. A mild Asiago or even a shredded mozzarella will work in a pinch for a milder finish.
Ground Beef Penne Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente, about 11 minutes. Drain, reserving ½ cup pasta water.
- In a large skillet, heat the oil over medium-high. Brown the beef, breaking it up, for about 6 minutes. Season with salt and pepper. Add onion and cook 3 minutes, then garlic for 30 seconds.
- Stir in tomato paste, oregano, and basil and cook 1 minute. Add crushed tomatoes and simmer 10 minutes. Stir in the cream and adjust seasoning.
- Add the drained penne to the sauce and toss to coat. Stir in splashes of pasta water if needed until glossy.
- Toss in the Parmesan, then serve with extra cheese and basil.
