Cook the penne pasta according to the instructions on the package. Before draining, save 1 cup of the pasta cooking water. Drain the pasta and return it to the pot in which it was cooked.

In a large non-stick skillet over medium heat, add ground beef. Season with salt and Italian seasoning. Allow the meat to sear without stirring for 4-5 minutes until it’s browned on the bottom. Then break it up and continue cooking until fully cooked and no longer pink, around 3-5 more minutes. Drain off any excess grease if you prefer.

Add the chopped onions and minced garlic to the ground beef. Cook them for 3-4 minutes, stirring often, until they become tender.

Incorporate the tomato paste and Worcestershire sauce into the mixture, stirring well. Add the diced tomatoes along with their juices, stirring to combine. Allow to cook for 1-2 minutes until heated through.

Mix in the heavy cream and let it cook for an additional 30 seconds. Then, add the shredded cheddar cheese, stirring until it fully melts into the sauce.

Combine the meat sauce with the cooked pasta in the pot. If needed, add 2-4 tablespoons of the reserved pasta water to achieve a creamier sauce. Adjust with salt and pepper according to your taste preferences.