Spicy Cajun Beef Penne in Garlic Cream Sauce

Ingredients:

2.25 lbs ground beef
12 oz penne pasta
3 tablespoons garlic butter (or 2 tbsp butter + 1 tbsp minced garlic)
1 (8 oz) block cream cheese, softened
1 cup heavy cream
1 cup shredded Parmesan cheese
1 can Rotel tomatoes with chilies, undrained
2 teaspoons Cajun seasoning (plus more to taste)
1 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt & pepper to taste
Optional: chopped parsley and red pepper flakes for garnish
1/2 cup reserved pasta water to thin sauce, if needed

Directions:

Cook the penne in a large pot of salted boiling water until tender but still firm to the bite. Reserve half a cup of the pasta water before draining the pasta and setting it aside.
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat from the pan if needed.
Add the garlic butter to the beef and cook for a minute or two until the garlic is fragrant. Sprinkle in the Cajun seasoning, smoked paprika, onion powder, salt, and pepper, stirring well to combine. Pour in the undrained Rotel tomatoes and mix everything thoroughly.
Turn the heat to medium-low and add the softened cream cheese, stirring continuously until it melts into the beef mixture. Pour in the heavy cream, stirring until smooth and creamy. Add the Parmesan cheese and continue stirring until the sauce is thick and velvety. If the sauce becomes too thick, gradually add some reserved pasta water until it reaches your desired consistency.
Add the cooked penne to the skillet and toss gently, ensuring every piece of pasta is coated evenly with the sauce.
Serve right away, garnished with chopped parsley and a sprinkle of red pepper flakes for a little extra kick if you like.

Cooking Time: 30 minutes
Servings: 6