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creamy beef pasta

Easy Creamy Beef Pasta Recipe (30-Minute Dinner)

Easy creamy beef pasta, ready in 30 minutes! Ground beef, fusilli and a rich red pepper cream sauce with a secret Balkan ingredient.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 848
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons cooking oil olive oil works great
  • 1 red pepper diced
  • 1 small white onion diced (or half a large one)
  • 1 pound lean ground beef
  • ½ teaspoon salt
  • ½ cup dry white wine or chicken broth for deglazing
  • 4 tablespoons ajvar red pepper spread
  • 1 cup pasta water
  • 1½ cups heavy cream
  • 12 ounces fusilli pasta I use Brami
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Equipment

Method
 

  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the Ajvar: Add the ajvar and stir until the beef and veggies are fully coated. (WATCH VIDEO BELOW)
  6. 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.
  7. 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!
  8. 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
    9. Don't Skip the Ajvar: It's the secret ingredient! After making this for Ogi Friday after Friday, 4 tablespoons is my sweet spot — enough rich red pepper flavor to shine without overpowering the cream.
    Keep the Cream on Low Heat: Once the cream is in, keep it at a gentle simmer on low heat. Boiling can make it split — low and slow keeps it silky.
    Use Salted Pasta Water in the Sauce: Instead of plain water or stock, I use a bit of pasta water in the sauce. It's already seasoned, and it's the reason I salt the water early while the beef browns.

Nutrition

Calories: 848kcalCarbohydrates: 69gProtein: 38gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 171mgSodium: 400mgPotassium: 750mgFiber: 4gSugar: 6gVitamin A: 2490IUVitamin C: 39mgCalcium: 93mgIron: 4mg

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.

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