This creamy beef pasta is the dinner my husband Ogi waits for all week! Every Friday night, I make a big skillet of it: tender fusilli, savory ground beef and a rich red pepper cream sauce. It's ready in about 30 minutes, so it's the perfect way to start the weekend.
It's been our Friday dinner for so long that I don't even have to ask what we're eating anymore. I've made this creamy ground beef pasta recipe more times than I can count, and I've kept it to simple ingredients you probably already have in your kitchen. Think of it as a grown-up homemade Hamburger Helper, with way more flavor.
The secret ingredient is ajvar, a Balkan red pepper spread I grew up eating. It's rich and a little smoky, and it makes the sauce taste like it simmered for hours. Trust me on this one!
If you love easy ground beef recipes, you'll also want to try my creamy white rigatoni & Italian Gnocchi Soup!
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Instructions & Video
- Step 1: Saute the diced red pepper & onion!
- Step 2: Cook the beef until browned!
- Step 3: Add in the ajvar, pasta water & the heavy cream!
- Step 4: Add in the pasta & mix it in!
Easy Creamy Beef Pasta Recipe (30-Minute Dinner)
Ingredients
Equipment
Method
- Sauté the Veggies: Heat the cooking oil in a large skillet over medium heat. Add the diced red pepper and diced onions and cook for 3–4 minutes, until soft and fragrant. (WATCH VIDEO BELOW)
- Brown the Beef: Add the pound of ground beef and ½ teaspoon salt. Break it up with a wooden spoon and cook for 6–8 minutes, until it's browned all the way through with no pink left.
- Salt the Pasta Water: While the beef browns, bring a large pot of salted water to a boil. Don't skip the salt — you'll be using this water in the sauce, so it seasons everything.
- Deglaze the Pan: Pour in the dry white wine (or chicken broth) and scrape up all the brown bits stuck to the bottom of the pan — that's where all the flavor is! Let it bubble for 1–2 minutes until it reduces a little.
- Stir in the Ajvar: Add the ajvar and stir until the beef and veggies are fully coated. (WATCH VIDEO BELOW)
- Make the Creamy Sauce: Ladle in 1 cup of hot pasta water, then pour in the heavy cream. Stir, turn the heat down to low, and let it gently simmer while the pasta cooks. Keep it at a gentle simmer — boiling cream can split.
- Cook the Pasta: Once the pasta water and cream are in the sauce, add the fusilli to the boiling water. Cook until al dente according to the package directions, then drain. I love Brami here because it makes this dish high in protein and full of fibre!
- Season and Toss: Stir the garlic powder and smoked paprika into the sauce. Add the cooked pasta and toss until every spiral is coated in that delicious creamy sauce. Season with salt and black pepper to taste, then serve right away! (WATCH
Nutrition
Notes
Storage
- Fridge: Store leftovers in an airtight container for up to 3–4 days. Honestly, it tastes even better the next day!
- Reheat (stovetop): Warm over low heat with a splash of water, milk, or broth, stirring until the sauce turns creamy again.
- Reheat (microwave): Add a splash of water, cover, and heat in 1-minute bursts, stirring in between.
- Freezer: Avoid freezing, as cream sauces can separate and turn grainy once thawed.
Tried this recipe?
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Substitutions
- Ground beef: ground turkey or ground chicken — leaner and cooks exactly the same way. Beef mince or any minced beef works too.
- Dry white wine: chicken stock or beef broth — beef broth gives an even deeper, richer flavor.
- Ajvar: 2 tablespoons tomato paste + 1 extra teaspoon smoked paprika — not quite the same, but close.
- Heavy cream (dairy-free): full-fat coconut cream or an unsweetened oat cooking cream — the sauce will be a little lighter.
- Heavy cream (lighter): swap ½ cup for sour cream, stirred in off the heat so it doesn't curdle.
- Fusilli: any short pasta shape — penne, rigatoni, or tender pasta shells (turns this into a creamy beef shells recipe!).
- Gluten-free: use your favorite gluten-free pasta and cook it just to al dente — it softens fast.
- Smoked paprika: sweet paprika + a pinch of red pepper flakes or chili flakes for a little kick.
- Garlic powder: 2 fresh garlic cloves, minced and added with the onion, or add ½ teaspoon onion powder for extra depth.
- Seasoning: a teaspoon of Italian seasoning or some fresh herbs like parsley or fresh rosemary on top.
Frequently asked questions
What is ajvar and where can I buy it? Ajvar is a Balkan roasted red pepper spread, and you can find it in the international aisle of most grocery stores or at European delis. It's rich, slightly smoky, and comes in mild or hot versions.
Can I make creamy beef pasta without wine? Yes — chicken broth, chicken stock, or beef broth work perfectly for deglazing. They still lift all the flavorful brown bits off the pan, so you won't miss the wine.
Can I add cheese to this recipe? Yes, parmesan cheese or shredded cheddar cheese makes this pasta even creamier. Stir in about ½ cup at the end, off the heat, so it melts smoothly.
Can I make this in an Instant Pot? This recipe is designed for the stovetop, and that's where it turns out best. In an Instant Pot, the cream is more likely to split and the pasta can easily overcook.
How do I thicken the sauce if it's too thin? Let the sauce simmer on low for a few extra minutes and it will thicken on its own. Once you add the pasta, the starch helps thicken it even more.
Can I use a different type of pasta? Yes, any short type of pasta works — penne, rigatoni, or shells are all great. Pick a shape with ridges or curls so it holds onto the sauce.
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Related
Pairing
These are my favorite dishes to serve with this creamy beef pasta recipe:
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