Cook the penne pasta as specified on the package, ensuring to reserve 1 cup of the pasta water before draining. After draining, place the pasta back in the pot.

In a large non-stick skillet over medium heat, add the ground beef, seasoning with salt and Italian herbs. Allow it to sear for 4-5 minutes without stirring to create a nice crust.

Break up the beef and continue cooking until fully browned, approximately 3-5 minutes. Drain off any excess grease if necessary.

Add the diced onions and minced garlic. Sauté for about 3-4 minutes until they become soft and fragrant.

Stir in the tomato puree and Worcestershire sauce, mixing thoroughly. Add the diced tomatoes with juice and let everything cook for an additional 1-2 minutes to heat through.

Add the heavy cream, stirring briefly before letting it cook for around 30 seconds. Then, mix in the cheddar cheese until melted and creamy.

Combine the cheese beef mixture with the cooked pasta in the pot and stir well to meld the flavors.

To achieve a silkier sauce, gradually incorporate reserved pasta water, 2-4 tablespoons at a time. Adjust seasoning with additional salt and pepper as desired.