Creamy Beef Pasta

Begin by boiling a large pot of salted water for the pasta. Add 12 ounces of penne pasta to the boiling water and cook according to package instructions until al dente.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

Once the beef is browned, drain any excess fat from the skillet. Add 1 medium onion, chopped, and 2 cloves of garlic, minced, to the skillet with the beef.

Sauté the mixture for about 3-4 minutes until the onion is translucent. Stir in 1 cup of sliced mushrooms and 1 cup of chopped bell peppers, and cook for an additional 5 minutes until the vegetables are tender.

Pour in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese, stirring to combine. Season the sauce with salt and pepper to taste.

Once the pasta is cooked, drain it and add it to the skillet with the beef and sauce. Toss everything together until the pasta is well coated with the creamy sauce.

Serve the pasta hot, garnished with additional Parmesan cheese and fresh parsley if desired.