Ingredients for 30-Minute Cowboy Penne

• 1 pound lean ground beef (80/20): Provides the hearty protein base. Essential for a satisfying “Cowboy Penne.” Brown well for maximum flavor before draining.
• 1 pound penne pasta: The star carbohydrate component. Choose a good quality brand for perfect al dente texture. Don’t overcook or it will be mushy.
• 1 (28-ounce) can crushed tomatoes: Forms the rich, zesty tomato sauce foundation. Use 100% crushed tomatoes, not tomato paste or sauce.
• 2 cups beef broth: Adds depth and liquid for the sauce. Use low-sodium broth to control the overall saltiness of your dish.
• 1 large yellow onion, diced: Aromatic base that builds flavor. Sauté until translucent to release its natural sweetness.
• 1 green bell pepper, diced: Adds a fresh, slightly sweet crunch. Essential for classic “Cowboy” flavor in this quick weeknight meal.
• 3 cloves garlic, minced: Provides pungent, aromatic depth. Freshly minced garlic is always superior to pre-minced for best flavor.
• 2 tablespoons chili powder: Delivers the signature “zesty” and smoky cowboy flavor. Adjust to your spice preference for this comforting dish.
• 1 teaspoon ground cumin: Adds earthy warmth, complementing the chili powder perfectly. Toast lightly before adding for enhanced aroma.
• 1 tablespoon Worcestershire sauce: Boosts umami and adds a complex savory note. Don’t skip this; it’s a secret flavor weapon.
• 1 cup shredded sharp cheddar cheese: Melts into the sauce, adding creamy richness and tang. Reserve some for topping, if desired.
• 1 teaspoon dried oregano: Classic herb for tomato-based sauces. Rub between your palms before adding to release more aroma.
• 1 teaspoon salt: Essential for seasoning and enhancing all other flavors. Adjust to taste, especially if using salted broth.
• ½ teaspoon black pepper: Adds a subtle kick and balances the flavors. Freshly ground pepper makes a noticeable difference.
• 2 tablespoons olive oil: Used for sautéing aromatics and browning beef. A good quality extra virgin olive oil adds great flavor.
• ¼ cup fresh parsley, chopped: Provides a fresh, herbaceous garnish. Adds a pop of color and brightens the rich flavors.

How to Make 30-Minute Cowboy Penne

Brown Beef & Veggies:

Heat olive oil in a large pot over medium-high heat. Add diced onion and bell pepper; sauté until softened, about 5 minutes. Add ground beef, breaking it up, and cook until browned, then drain excess fat. Keep a close eye to prevent burning.

Season & Simmer:

Stir minced garlic, chili powder, cumin, oregano, salt, and pepper into the beef mixture. Cook for 1 minute until fragrant. Pour in crushed tomatoes, beef broth, and Worcestershire sauce, bringing the mixture to a gentle simmer. Ensure everything is well combined.

Add Pasta:

Stir the penne pasta directly into the simmering sauce, ensuring it’s fully submerged. Cover the pot and reduce heat to medium-low. This is where the magic happens for your 30-Minute Cowboy Penne, allowing the pasta to cook perfectly in the zesty sauce.

Simmer & Cook:

Continue to simmer, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and most of the liquid is absorbed. If needed, add a splash more broth for desired consistency. The sauce will thicken nicely as it cooks.

Stir Cheese:

Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it’s fully melted and creamy, creating that rich, comforting texture for your 30-Minute Cowboy Penne. Ensure the cheese is well incorporated throughout the dish.

Garnish & Serve:

Ladle generous portions of the Quick 30-Minute Cowboy Penne into bowls. Garnish with fresh chopped parsley for a vibrant finish and a burst of freshness. Serve immediately and enjoy this ultimate weeknight hero with your family!

How to Store 30-Minute Cowboy Penne

To properly store your 30-Minute Cowboy Penne, transfer cooled leftovers into an airtight container. Refrigerate promptly for up to 3-4 days to keep it fresh. Don’t leave it out too long, as I once did; pasta dishes spoil quickly! Discard if you notice any off smells or slimy texture.

You can prepare the beef and veggie base a day ahead and refrigerate. Finish cooking with the pasta just before serving for the best texture. When reheating, add a splash of broth to revive the sauce and warm gently.

What to Serve with 30-Minute Cowboy Penne

To serve your Quick 30-Minute Cowboy Penne, simply ladle generous portions into warm bowls. For a special touch, garnish with a sprinkle of fresh parsley or extra shredded cheddar. It’s perfect served warm, allowing the creamy sauce and tender pasta to shine. This hearty dish would pair wonderfully with a simple crisp green salad or warm, crusty garlic bread.

I personally love to serve this comforting penne alongside a vibrant Caesar salad. The fresh, crisp lettuce and tangy dressing perfectly complement the rich, zesty pasta. It’s the best way to enjoy a complete, balanced meal.

Frequently Asked Questions

→ Can I use ground turkey instead of beef in Quick 30-Minute Cowboy Penne?

Yes, you can substitute ground turkey, but it will alter the flavor slightly. Turkey is leaner, so you might need a bit more olive oil. I find beef provides a richer, traditional taste.

→ How do I prevent my 30-Minute Cowboy Penne from being greasy and watery?

Always drain excess fat after browning the ground beef. This step is crucial for a rich, non-greasy sauce, trust me. Skipping it was a common mistake I made, resulting in a less enjoyable dish.

→ Can I make this Quick 30-Minute Cowboy Penne recipe gluten-free easily?

Yes, absolutely! Simply use your favorite gluten-free penne pasta. The cooking time might vary slightly, so keep an eye on it. The sauce itself is naturally gluten-free, so no other changes are needed.

→ Can I prepare Quick 30-Minute Cowboy Penne ahead or freeze leftovers?

You can prep the beef and veggie base a day ahead and refrigerate. Freezing the finished pasta isn’t ideal as pasta can get mushy upon reheating. Reheat gently with a splash of broth.

→ How long can I safely store leftover Quick 30-Minute Cowboy Penne in the fridge?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Pasta dishes can spoil quickly if left out too long, as I learned. Discard if any off smells appear.