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Creamy Pepper Ground Beef Fettuccine is a comforting pasta dish layered with bell peppers and ground beef, all wrapped in a velvety paprika cream sauce. There is something so satisfying about twirling those silky noodles through a sauce that hugs every bite. This recipe is my go-to when I want a family dinner that feels special without taking all night.
I first tried this when I wanted to use up some peppers and cream in my fridge and it quickly became a weeknight favorite because of how much the kids loved it. No leftovers ever make it to the next day.
Ingredients
- Fettuccine noodles: All those beautiful flat ribbons give a luxurious bite and soak up the sauce wonderfully. Use a bronze cut variety if you can for more sauce cling.
- Ground beef: Packs hearty protein and rich flavor. Choose meat with a bit of fat for juicier results.
- Onion: Chopped onions become soft, sweet, and add a base of depth. Yellow onions are great for balance.
- Bell peppers: Their sweetness pops against the cream. Opt for red or yellow peppers for extra color and flavor.
- Heavy cream: Creates the lush silky sauce. Always look for the freshest cream with a high fat content.
- Paprika: This spice gives warmth, richness, and color. Hungarian paprika (sweet or smoked) elevates the dish.
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until just before al dente, stirring occasionally. Reserve about half a cup of pasta water before draining.
- Brown the Beef and Veggies:
- Meanwhile, heat a large skillet over medium high. Add ground beef, breaking it apart. As the meat browns, toss in the chopped onion and diced bell peppers. Cook for about 6 to 8 minutes, until beef is no longer pink and vegetables are softened. Drain off excess fat for a lighter sauce.
- Build the Cream Sauce:
- Reduce heat to medium low. Stir in heavy cream and sprinkle in the paprika. Mix everything gently, scraping the browned bits from the skillet. Simmer for about 5 minutes, stirring often, until the sauce thickens and bubbles slightly.
- Combine and Serve:
- Toss the cooked, drained fettuccine right into the skillet with the sauce. If needed, add a splash of the reserved pasta water to reach your preferred sauce consistency. Toss gently until every strand is coated. Serve straight away for best texture.
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I always look forward to the sweetness of the peppers as they balance out the savory beef so beautifully. It reminds me of my grandmother’s rustic paprikash dishes from her old Central European recipe books.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. The sauce will thicken as it chills, so you may want to add a touch of water or cream when reheating. Warm gently on the stovetop or in the microwave until hot.
Ingredient Substitutions
You can swap fettuccine with tagliatelle or any wide noodle. If you are out of ground beef, go with ground turkey or pork. Instead of heavy cream, try crème fraîche or full fat Greek yogurt for a tangier edge. Smoked paprika lifts the savory notes, but sweet paprika will work in a pinch.
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Serving Suggestions
A crisp green salad pairs nicely with this rich dish. I also like adding a sprinkle of fresh parsley before serving. For a more robust meal, serve with steamed green beans or roasted broccoli.
Central European Influence
This dish gets its spirit from Hungarian paprika stews and creamy pepper sauces that are staples in Central European kitchens. The use of both beef and bell peppers is a nod to the rustic hearty meals cooked by families across the region. Cream adds the modern twist, making it extra luscious.
Common Questions
- → Can I use a different type of pasta?
Yes, you can swap fettuccine with penne, spaghetti, or any preferred pasta shape for this dish.
- → How can I make it spicier?
Add a pinch of crushed red pepper flakes or use hot paprika to increase the heat to your preference.
- → Is there a dairy-free option?
Substitute heavy cream with a plant-based alternative suitable for cooking, such as oat or soy cream.
- → Can I prepare this in advance?
You can cook the sauce ahead and store it separately. Reheat and toss with freshly cooked pasta when ready to serve.
- → What vegetables pair well in this dish?
Try adding mushrooms, zucchini, or spinach for extra nutrition and flavor alongside the bell peppers.