Hearty Italian-American pasta with beef, sun-dried tomatoes, spinach, and creamy Parmesan sauce.
# Components:
→ Pasta
01 - 12 oz elbow macaroni or small pasta
→ Meats
02 - 1 lb ground beef or Italian sausage
→ Vegetables
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and chopped
06 - 4 cups baby spinach, roughly chopped
→ Dairy & Cream
07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese
→ Pantry
09 - 1 can (14.5 oz) crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tbsp tomato paste
12 - 2 tbsp olive oil
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 0.5 tsp crushed red pepper flakes
16 - Salt and black pepper to taste
# Directions:
01 - Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 3 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef or Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked through. Drain excess fat if necessary.
05 - Stir in sun-dried tomatoes, tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Cook for 2 minutes to develop flavors.
06 - Pour in crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
07 - Stir in heavy cream and grated Parmesan cheese until the sauce achieves a creamy consistency and cheese is completely melted.
08 - Add baby spinach and stir until fully wilted into the sauce.
09 - Gently fold cooked pasta into the sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
10 - Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.
