Go Back

Creamy Beef Pasta Recipe

This creamy beef pasta made in the pressure cooker delivers a rich, hearty flavor with perfectly tender pasta. It's a cozy, stick-to-your-ribs kind of meal perfect for any night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 550 kcal

Equipment

  • 1 Pressure cooker For cooking the pasta and sauce

Ingredients
  

Ingredients Group

  • 2 tablespoons olive oil for that nice sear and flavor base
  • 1 small yellow onion diced (about a cup) - sweetness and softness
  • 2 pounds lean ground beef the star protein
  • 3 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon crushed red pepper
  • ¼ cup flour thickens the sauce perfectly
  • 1 (28-ounce) can tomato sauce
  • 1 cup beef broth
  • 1 pound Rotini pasta great shape to hold the sauce
  • 1 cup heavy cream
  • 2 cups grated sharp cheddar cheese the creamy cheesy blend y’all are gonna love
  • parsley Optional garnish parsley (fresh or dried) - for a pop of color and fresh taste

Instructions
 

Instructions

  • First, heat your olive oil in a big skillet over medium heat. You want it nice and hot so the onions get soft and sweet.
  • Add those diced onions and cook 'em about 5 minutes till they’re all translucent and tender.
  • Next, toss in the ground beef. Break it up with your spoon and cook it till browned all over. This usually takes 7-10 minutes and you wanna make sure it’s not pink anymore.
  • Garlic goes in next, along with basil, oregano, salt, and crushed red pepper. Stir it all around for a minute or two till you start smelling those fragrant herbs and spices.
  • Sprinkle the flour over everything and stir well. This step’s gonna help thicken up that sauce once things cook together.
  • Pour in your tomato sauce and beef broth. Stir everything so it’s evenly mixed and looking saucy.
  • Transfer the whole meat and sauce mixture into your slow cooker or pressure cooker. If you’re using the slow cooker, set it low for 4 hours or high for 2. For pressure cooker, seal the lid and cook on high for about 10 minutes.
  • Right after cooking, do a natural release or slow release so all that steam leaves gently and your pasta stays tender without getting mushy. Then stir in the heavy cream and cheddar cheese till it’s all creamy and smooth.

Notes

Serve this creamy beef pasta hot with a sprinkle of fresh parsley for a pop of color.