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    Home > Meal Type > Pasta Recipes

    Beef Broth Pasta with Onion and Parmesan

    Updated: Jun 22nd 2021 • Published: Oct 11th 2019 • 17 Comments

    Jump to Recipe SaveSaved!
    Spiral pasta in a white bowl garnished with parmesan and parsley with text in the top and bottom left
    Spiral pasta in a white bowl garnished with parmesan and parsley with text at the top
    two pictures of pasta in beef broth with text in the top and middle
    two pictures of pasta in beef broth with text in the middle
    two pictures of beef broth pasta with text in the middle
    Spiral pasta in a white bowl garnished with parmesan and parsley with text at the top and bottom
    two pictures of pasta in beef broth with text in the middle
    close up on 3 pieces of pasta on a fork with text at the top
    two pictures of pasta in beef broth with text in the middle
    two pictures of pasta in beef broth with text in the middle in a yellow rectangle
    Spiral pasta in a white bowl garnished with parmesan and parsley with text in the top left

    This Beef Broth Pasta with Onion and Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours but is ready in 20 minutes. 

    The pasta is cooked like a risotto, slowly adding broth/stock until the pasta is tender, giving it great depth of flavor and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it’s very best.

    Add a side salad or some steamed veggies and some garlic bread for a quick family meal.

    a fork holding up several pieces of pasta above a bowl of pasta

    Jump Menu

    • How to cook pasta in beef broth
    • What broth to use?
    • Tips for making Pasta in Broth
    • What pasta to use for this Beef Broth pasta
    • What to serve with Beef Broth Pasta
    • Beef Broth Pasta with Parmesan Recipe

    How to cook pasta in beef broth

    Pasta needs liquid to cook, but that liquid can be anything. Broth/stock, vegetable juice, milk, etc.

    There are two ways to cook pasta in broth. 

    One is to bring a large pan of broth to the boil and then cook your pasta as you would do in boiling water. This imparts a subtle flavor on the pasta. But also results in lots of wasted broth as you need to drain the pasta. 

    The second way is the method we are using for this Beef Broth Pasta and it is a process similar to cooking a risotto, where you add a little stock at a time and gently stir the pasta so it absorbs the broth/stock before you add a little more. This results in no wasted broth and also a nicely flavored pasta.

    It takes a little more time than the traditional method of cooking pasta but we are talking under 5 minutes more and the result is a pasta that has so much flavor and also is coated in an almost creamy sauce, because the broth and starch from the pasta have combined to make a glossy coating on the pasta. SO GOOD YOU GUYS!!!

    a white bowl of beef pasta on a black table garnished with parmesan and parsley

    What broth to use?

    Just like a risotto the broth/stock used can make or break this dish. You want to use either a homemade beef broth or a good quality store-bought one. Last on the list is a crumbled stock cube, you get the flavor but the salt can sometimes be too much.

    You can use a low sodium broth if you are worried about the salt content, but you usually find you need to add salt at the end then. Using a standard broth/stock means you will need no extra salt. So go with which you prefer. (I use standard broth/stock)

    Tips for making Pasta in Broth

    • Start by cooking a finely chopped onion in butter and olive oil. This will add extra flavor to your pasta, plus the fats help to stop the pasta from sticking together as it cooks.
    • The pasta is cooked slowly in the stock, allowing the starch to thicken the juice and create a creamy and rich texture. Just like risotto, this needs love and attention. You need to slowly add the stock and then stir gently to cook the pasta through. Although it takes effort it isn’t hard work. A bit of monotonous stirring can be very relaxing.
    • Having the broth in another pan over a low heat means you are adding hot broth to the pasta which will speed up the cooking process, but you can use cold broth straight from the carton, but this will take much longer.
    • Once the pasta is cooked it is finished with plenty of fresh parmesan and a sprinkling of fresh herbs. Don't add any salt as the broth will have added plenty of flavor and salt. Add pepper to taste.
    overhead view of a white bowl of pasta with a green napkin and a glass of red wine

    What pasta to use for this Beef Broth pasta

    We used spiral pasta, but any tubular pasta will work. You want to ensure it is a sturdy shape as the constant stirring would break the edges off something like a farfalle or a rotini. 

    If you don’t have a tubular pasta then parpadelle broken into small pieces will work but it is harder to eat.

    What to serve with Beef Broth Pasta

    Side: Whilst this pasta is comforting and rich it is lacking in vegetables so try serving this alongside a plate of sauteed kale or some garlic green beans.

    Wine: To pull out the sweet onion flavor and deep beefiness try pairing this with a fruity red Beaujolais. Or go for a lightly acidic white like a Pinot Gris/Pinot Grigio. 

    a bowl of pasta on a black table with a glass of red wine behind it

    Other pasta recipes you may love:

    • Garlic Butter Pasta with Garlic Chicken
    • Creamy Tomato Chicken Chorizo Pasta
    • Creamy Lemon Salmon Pasta
    • Shrimp Chorizo Pasta
    • Pasta with Chicken Broth and Butter
    • Easy Garlic Bacon Pasta
    • Creamy Pepper Steak Pasta
    • Black Truffle Pasta
    • See ALL 60+ Pasta Recipes

    Enjoy x



    Pin this recipe for Beef Broth Pasta. Pin it here.

    close up on the pasta cooked in beef broth
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    4.48 from 34 votes

    Beef Broth Pasta with Parmesan Recipe

    This Beef Broth Pasta with Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours but is ready in 20 minutes. The pasta is cooked like a risotto, slowly adding broth/stock until the pasta is tender, giving it great depth of flavor and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it’s very best. Add a side salad or some steamed veggies and some garlic bread for a quick family meal.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Main
    Cuisine: Italian
    Servings: 4
    Calories: 381kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 2 ½ cups beef broth
    • 1 onion
    • 2 tablespoon butter
    • 1 teaspoon olive oil
    • 10 oz pasta - see note 1
    • â…“ cup freshly grated Parmesan cheese
    • fresh parsley

    Instructions

    • Pour the beef broth into a small pan and bring it to a simmer. (see note 2)
    • Peel and finely chop the onion.
    • In a large pan, melt the butter and olive oil together over low heat.
    • Add the onion to the butter and cook, for about 5 minutes until the onion is soft.
    • Add the pasta and stir it well so it is coated in the onion butter.
    • Pour in about ½ cup of the beef broth and constantly stir until it has fully absorbed.
    • Continue stirring and adding the beef broth, ½ cup at a time until the pasta is al dente.
    • If you run out of broth then continue with boiling water.
    • Remove from heat and season generously with black pepper (you shouldn't need salt)
    • Serve garnished with parsley and plenty of grated parmesan.

    Notes

    1. We used spiral pasta, but any tubular pasta will work. You want to ensure it is a sturdy shape as the constant stirring would break the edges off something like a farfalle or a rotini.
    2. Having the broth in another pan over a low heat means you are adding hot broth which will speed up the cooking process, but you can use cold broth straight from the carton, but this will take much longer.

    Nutrition

    Calories: 381kcal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 741mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Sonia says

      January 16, 2023 at 2:33 am

      5 stars
      What a great recipe! I used very basic beef broth leftover from another dish and put almost two big ladles worth of broth in the pasta. It was so creamy and tasty with just a little s&p. Easy and quite quick to make from scratch

      Reply
      • Claire McEwen says

        January 16, 2023 at 8:10 am

        Oh I am so happy you enjoyed it Sonia 🙂
        Cx

        Reply
    2. Steph says

      January 14, 2023 at 7:08 pm

      5 stars
      What a fabulous recipe! I was looking for a recipe to use with beef broth as somehow I had a few extra boxes. What a find! I used Rotini pasta, and low sodium beef broth. I also added pre-cooked 1" asparagus pieces; next time I'm going to try it with broccoli florets. It was super easy to make and very flavourful.
      I will definitely try some of your other recipes. Thanks Claire!

      Reply
      • Claire McEwen says

        January 16, 2023 at 8:13 am

        Yum, I bet the asparagus was delicious with the pasta.
        So happy you enjoyed it 🙂
        Cx

        Reply
    3. Beck says

      April 27, 2022 at 6:06 am

      5 stars
      This recipe is delicious and simple. The pasta turns out perfect. I added some ground beef, a bit of tomato sauce and basil. I added a little more butter at the end also. For those who say it's salty, use unsalted broth. It's that simple.

      Reply
      • Claire McEwen says

        May 02, 2022 at 5:32 pm

        Thank you Beck, it is a fav with all my kids!
        So pleased you enjoyed it, and yes totally agree, unsalted or low sodium broth is the way to go if you prefer less salt.
        Cx

        Reply
    4. Steveo says

      January 05, 2022 at 10:48 am

      5 stars
      Just made this with beef stock I made from the Xmas rib roast. Worked great for the most part, but I think I need to tweak it a bit. I cut my stock in half with water (the stock was thick enough to form a gel in the fridge) but next time I will use more stock and less water. Maybe a 3:1 ratio to really get the stock flavor. After that, I might experiment with other additions.

      I used penne and was able with patience to somehow get it perfectly firm and slightly saucy without being crunchy. This is a fantastic way to use stock to make pasta and I'm going to try it with chicken stock and all sorts of combinations. Thanks for the recipe!

      Reply
    5. Cadi Goodnow says

      October 20, 2021 at 9:39 am

      5 stars
      Wow! I am 61 and LOVE to cook. Who knew that noodles could be taken to such a whole new level? This recipe is absolute genius! I make it repeatedly, using Homemade bone marrow broth mixed with some beef bullion. It is absolutely ADORED!!! Thank you so much!

      Reply
      • Claire McEwen says

        November 01, 2021 at 10:09 am

        Thank you for your lovely comment, I am so happy you love it.
        I need to make this with homemade bone marrow broth! That sounds amazing!
        Cx

        Reply
    6. Melissa says

      April 27, 2021 at 5:15 am

      Mine came out quite creamy compared to the picture but still quite yummy. Going to serve with braised beef and broccoli.

      Reply
      • Claire McEwen says

        November 01, 2021 at 10:08 am

        Hi Melissa,

        I think that is probably the difference in the type of broth uses. Glad it was still tasty 🙂
        Cx

        Reply
    7. Sam says

      February 02, 2021 at 9:50 am

      Hi, I’m so excited to try this recipe! Just wanted to double check, your starting with hard uncooked pasta right? And boiling hot broth to put over the hard pasta in 1/2 cup intervals? I’m going to use Cavatappi for this!

      Reply
      • Claire McEwen says

        February 02, 2021 at 12:53 pm

        Hi Sam,
        Yes just starting with normal dried pasta and slowly add the broth. You don’t need to be super exact with the 1/2 cup measurements. Just add it in small quantities.
        Hope that helps 😃
        Cx

        Reply
    8. Sean Kramer says

      December 31, 2020 at 5:21 am

      5 stars
      Thanks--hadn't thought of treating pasta like risotto! Good use of quality bone broth.

      Reply
      • Claire McEwen says

        January 13, 2021 at 10:31 pm

        I am so pleased you enjoyed it Sean 🙂
        Cx

        Reply
    9. Dylan says

      December 02, 2020 at 9:25 am

      I didnt add even a pinch of salt to this recipe and it was the saltiest thing I have ever had. I added dried basil but nothing else. Upon tasting it I nearly gagged. I tried to save it but it was no use. Do not make this.

      Reply
      • Claire McEwen says

        November 01, 2021 at 10:07 am

        I wonder if your broth was extra salty?
        As we have this a lot even my young kids and have never had an issue with over salty pasta.
        Thanks for the feedback
        Cx

        Reply

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