Pin My neighbor Marco stopped by one evening with a jar of sun-dried tomatoes from his garden and casually mentioned how Italian home cooks blend unlikely ingredients without fussing over tradition. That comment stuck with me, and I spent the next week playing around with the idea of marrying chili mac comfort with Tuscan elegance. The result was this creamy, deeply satisfying pasta that somehow feels both weeknight casual and special enough for guests.
I made this for my book club last fall, and three people came back asking for the recipe before dessert was even served. What surprised me most was how the spinach disappeared into the sauce so seamlessly that even the person who claims to hate greens didn't notice until I mentioned it midway through her second bowl.
Ingredients
- Elbow macaroni (12 oz): Small pasta shapes trap the creamy sauce beautifully, so don't swap for long pasta unless you enjoy chasing it around the plate.
- Ground beef or Italian sausage (1 lb): Sausage adds fennel notes that whisper Italian without screaming it, but ground beef works equally well if that is what you have.
- Yellow onion (1 small): Diced fine, it melts into the sauce and becomes sweet as it cooks.
- Garlic (3 cloves): Mince it yourself if you can, the smell alone will make you hungry.
- Sun-dried tomatoes in oil (1 cup): Do not skip this or use the sad dry version. The oil they come in is liquid gold for your sauce.
- Baby spinach (4 cups): It wilts down to almost nothing, so don't be afraid of the volume.
- Heavy cream (1 cup): This is what makes it Tuscan and creamy at once, it rounds out the acidity beautifully.
- Parmesan cheese, grated (1 cup): Freshly grated melts smoother than pre-shredded, and you will taste the difference.
- Crushed tomatoes (1 can): The backbone of the sauce, choose a good brand without added sugar if possible.
- Broth (2 cups): Chicken or vegetable, low-sodium so you control the salt at the end.
- Tomato paste (2 tbsp): This concentrated umami deepens everything, do not skip it for a lighter version.
- Olive oil (2 tbsp): Or raid the sun-dried tomato jar for extra Tuscan flavor.
- Oregano and basil (1 tsp each): Dried herbs are your friends here, they bloom in the heat.
- Red pepper flakes (1/2 tsp): Optional but recommended, it adds a whisper of heat that keeps things interesting.
- Salt and black pepper: Taste as you go, these adjust everything at the end.
Instructions
- Cook the pasta first:
- Bring a pot of salted water to a boil and cook your pasta until just al dente, so it has a tiny bit of resistance when you bite it. Drain it and set aside, but do not rinse it.
- Build the flavor base:
- Heat olive oil in your largest pot over medium heat, then add the diced onion and let it soften for about three minutes until it turns translucent. When it smells sweet and jammy, add the minced garlic and cook for just one minute more.
- Brown the meat:
- Add your ground beef or sausage to the pot, breaking it apart with a wooden spoon as it cooks. You want it in small, browning pieces, not one big clump, so keep moving it around for about five minutes until no pink remains.
- Bloom the tomato flavors:
- Stir in your chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes if using, cooking everything together for two minutes. This is where the magic happens, the paste darkens slightly and the dried herbs release their oils.
- Bring it to a simmer:
- Pour in the crushed tomatoes and broth, stir well, and bring the whole thing to a gentle bubble. Let it cook for about five minutes, tasting and adjusting seasoning as you go.
- Make it creamy:
- Lower the heat slightly, then stir in the heavy cream and grated Parmesan in a slow stream, stirring constantly so the cheese melts evenly without clumping. The sauce will transform into something silky and rich.
- Wilt in the spinach:
- Add the chopped spinach and stir it until it disappears into the sauce, which takes barely a minute. Do not worry if the sauce seems full, the spinach is mostly water and will collapse.
- Fold in the pasta:
- Gently add your cooked pasta to the sauce and stir everything together carefully, then let it all simmer together for two or three minutes so the pasta absorbs the flavors. This is not the time to be rough, you want tender pasta, not broken pieces.
- Taste and season:
- Take a spoon and taste it before anyone else does, then add salt and pepper until it tastes right to you. Serve it hot with a shower of extra Parmesan on top.
Pin 
My daughter called this dish comfort food that pretends to be sophisticated, and I think she nailed it. That is exactly what happens when you stop worrying about what belongs in Italian cooking and start listening to what tastes good.
The Magic of Sun-Dried Tomatoes
The first time I used sun-dried tomatoes, I bought the dry ones and regretted it for weeks. They turned my sauce grainy and bitter, so when I finally switched to the oil-packed version, I understood why people get evangelical about this ingredient. That oil is not just a byproduct, it is seasoned liquid that adds a subtle richness to everything it touches.
Cream and Acidity Balance
Cooking cream into tomato sauce used to intimidate me until I learned that timing matters more than technique. The tomato paste and crushed tomatoes need to cook first so their acidity mellows, otherwise you end up with a curdled mess that no amount of stirring will save. Once the sauce has simmered and settled, the cream slides in without complaint.
Pasta Water and Wine Pairings
One evening I had saved pasta water out of habit and ended up using it to loosen the sauce before serving, which taught me that starchy liquid is liquid gold in a kitchen. It helps everything come together without needing more cream, and if you ever find your sauce too thick, a splash of that reserved water fixes it instantly. For wine, a crisp Pinot Grigio cuts through the richness, or a light red like Chianti Classico echoes the tomato flavors.
- Save about a cup of pasta water before draining, you will almost certainly need it.
- A pinch of nutmeg added during the cream step deepens the creaminess without making it taste spiced.
- This dish tastes even better the next day after the flavors have had time to marry in the refrigerator.
Pin This dish taught me that fusion cooking is not about breaking rules, it is about listening to what flavors want to do together. Make it once and it becomes yours to play with.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the ground beef or Italian sausage and use vegetable broth instead of chicken broth. You may want to add extra vegetables like bell peppers or zucchini to maintain the hearty texture.
- → What pasta shapes work best?
Elbow macaroni is traditional, but other small pasta shapes like penne, rotini, cavatappi, or small shells work beautifully. The key is choosing pasta that catches the creamy sauce in its curves and ridges.
- → Can I use milk instead of heavy cream?
While heavy cream provides the richest texture, you can substitute half-and-half for a lighter version. Whole milk will work but may result in a thinner sauce that won't cling as well to the pasta.
- → How long do leftovers keep?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so you may need to add a splash of broth or cream when reheating.
- → Can I freeze this dish?
Yes, this freezes well for up to 3 months. Portion into freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a bit of cream or broth if needed.
- → How can I reduce the spice level?
Simply omit the crushed red pepper flakes. The sun-dried tomatoes and Italian herbs provide plenty of flavor without heat. You can also use mild Italian sausage instead of hot varieties.