Creamy Pasta Minced Meat Tomato (Printer-Friendly Version)
Tender pasta mingles with savory meat, tomato, and cream for a comforting, flavorful weeknight dinner.
# Ingredients Needed:
→ Pasta and Sauce
01 -
10.5 ounces penne or fusilli pasta
02 -
14 ounces ground beef or pork, or ground poultry for a lighter option
03 -
14 ounces tomato sauce, homemade or store-bought
04 -
3/4 cup heavy cream (30% fat) or plain yogurt for a lighter variant
05 -
2 cloves garlic, minced
06 -
1 medium yellow onion, finely chopped
07 -
1 teaspoon dried Italian herbs (such as oregano or basil)
08 -
1.8 ounces Parmesan cheese, finely grated
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
2 tablespoons olive oil
# Step-by-Step Directions:
01 -
Fill a large pot with water and bring to a boil. Add a generous amount of salt, then stir in the pasta. Cook until al dente, following package directions. Drain and set aside to keep warm.
02 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion becomes translucent and fragrant.
03 -
Add the ground meat to the skillet with onions and garlic. Cook for 5 to 7 minutes, breaking up the meat with a spoon, until thoroughly browned and cooked through.
04 -
Pour in the tomato sauce and sprinkle with Italian herbs. Season with salt and freshly ground black pepper. Stir well and simmer for 5 minutes to combine flavors.
05 -
Reduce heat to low and stir in the heavy cream. Simmer the sauce gently for 2 to 3 minutes until slightly thickened, stirring occasionally.
06 -
Add the cooked pasta to the sauce and toss until evenly coated. Sprinkle with grated Parmesan cheese and mix to combine. Taste and adjust seasoning as needed.
07 -
Transfer the creamy pasta to plates and serve immediately while hot. Garnish with additional Parmesan cheese, if desired.
# Helpful Hints:
01 -
For a lighter version, use ground poultry and substitute heavy cream with plain yogurt. Add your favorite vegetables, such as bell peppers or spinach, for extra nutrition and color.