Creamy beef and pasta skillet

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⏱️ Time Breakdown

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🍽️ Yields (The Last of the Recipe)

This recipe makes 4 hearty main dish servings or 6 side/smaller servings.

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📝 Ingredients

For the Skillet:

• 1 lb (450g) lean ground beef (85/15 preferred)

• 2 tablespoons olive oil, divided

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika (do not substitute regular paprika—smoked is key)

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional, for gentle heat)

• 1 teaspoon kosher salt (plus more to taste)

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 ½ cups low-sodium beef broth

• 1 can (15 oz / 425g) crushed tomatoes

• 8 oz (225g) short pasta (rotini, penne, or shells work best)

• ½ cup heavy cream (or full-fat canned coconut milk for dairy-free)

• 1 cup shredded sharp cheddar cheese (optional, but glorious)

For Serving (Optional):

• Fresh parsley or basil, chopped

• Extra grated Parmesan cheese

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🔥 Instructions

Step 1: Brown the Beef

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat (intensity 4/5). Add the ground beef and break it up with a wooden spoon. Cook for 5–7 minutes until no longer pink and starting to brown. Use a slotted spoon to transfer the beef to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pan. Do not clean the skillet.

Step 2: Sauté the Aromatics

Reduce heat to medium (intensity 3/5). Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. Stir constantly for 30 seconds until fragrant.

Step 3: Build the Flavor Base

Add the tomato paste to the skillet. Cook for 2 minutes, stirring frequently. This step darkens the tomato paste and deepens its flavor—do not skip it. The paste should turn a rusty brick red and stick slightly to the bottom of the pan.

Step 4: Deglaze and Add Pasta

Pour in the beef broth and crushed tomatoes. Use your wooden spoon to scrape up any browned bits from the bottom of the pan (that’s pure flavor). Stir in the uncooked pasta. Bring the liquid to a boil (intensity 5/5) , then immediately reduce heat to a simmer (intensity 3/5) .

Step 5: Simmer Until Pasta Is Tender

Return the cooked ground beef to the skillet. Stir everything together, cover partially with a lid, and let simmer for 12–14 minutes, stirring every 3–4 minutes to prevent pasta from sticking. The pasta should be al dente and most of the liquid absorbed.

Step 6: Finish with Cream and Cheese

Reduce heat to low (intensity 2/5) . Pour in the heavy cream and stir gently. If using shredded cheddar, add it now and stir until completely melted into the sauce. Let the skillet rest off the heat for 2 minutes—the sauce will thicken beautifully.

Step 7: Garnish and Serve

Sprinkle with fresh parsley or basil. Serve directly from the skillet with extra Parmesan on the side.

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⚠️ Chef’s Notes for Success

• Pasta choice matters: Use short, sturdy shapes like rotini or penne. Long noodles or delicate shapes like orecchiette may clump or break.

• Don’t overcook the pasta: It will continue to absorb liquid as it sits. Remove from heat when it’s just shy of al dente.

• Lighter version: Swap heavy cream for half-and-half or evaporated milk. Replace cheddar with part-skim mozzarella.

• Make it spicy: Double the red pepper flakes or add 1 teaspoon of chipotle powder with the spices.

• Gluten-free: Use certified GF pasta and add 2 extra minutes of simmer time. GF pasta absorbs liquid faster, so you may need an extra ¼ cup broth.

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🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm gently on the stovetop over medium-low heat with a splash of broth or milk to loosen the sauce. Avoid microwave reheating if possible—it can break the cream sauce.

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📊 Nutrition Information

*Per serving (based on 4 servings, using lean ground beef, full-fat heavy cream, and cheddar cheese)*

Note: Nutrition is an estimate and will vary based on specific ingredients, pasta brand, and cheese choice. For lower sodium, use no-salt-added broth and omit added salt until serving.

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🍷 Recipe Card Summary (for quick reference)