Printable Recipe
Creamy Tuscan Pasta
A quick creamy pasta with seasoned beef, sun-dried tomatoes, spinach, garlic and Italian-style herbs.
Prep time
5 min
Cook time
15 min
Total time
20 min
Yield
4
Ingredients
15
Steps
6
Filed under: beef, pasta, tomato, spinach, cheese, stovetop.
Source channel: Chef Jack Ovens
Key ingredients
- Extra Virgin Olive Oil or Sun Dried Tomato Oil, - Beef Mince, - Brown Onion, Diced, - Garlic Cloves, - Sun Dried Tomatoes, Stripped or Chopped.
Ingredients
- 1 1/2 Tbsp (30ml) - Extra Virgin Olive Oil or Sun Dried Tomato Oil
- 500g (1.1lbs) - Beef Mince (10% Fat)
- 1 - Brown (Yellow) Onion, Diced
- 4 - Garlic Cloves
- 70g (2.4oz) - Sun Dried Tomatoes, Stripped or Chopped
- 2 1/2 Tbsp - Concentrated Tomato Paste
- 2 1/2 tsp - Dried Italian Herbs
- 1 1/2 tsp (4g) - Sweet Paprika
- 250ml (1 Cup) - Chicken Stock
- 3/4 Cup - Thickened Cream (Heavy Cream)
- 350g (12.3oz) - Penne or Pasta of Choice
- 180g (6.3oz) - Baby Spinach
- Salt & Pepper to Taste
- Basil to Serve
- Parmesan Cheese to Serve
Method
- Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Drain and reserve 1 cup of pasta water.
- Place a large pan or pot over medium-high heat. Add olive oil and beef. Let the meat sear for 2 minutes before breaking it up, then cook for 4 more minutes or until browned. Season to taste.
- Add diced onion and cook for 3 minutes, mixing well. Add garlic, sun-dried tomatoes, tomato paste, Italian herbs, and paprika. Mix well and cook for 2 minutes.
- Deglaze the pan with chicken stock and cook for 3-4 minutes or until reduced by half. Add the cream, bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add baby spinach and drained pasta, mixing well. Cook for 2 minutes or until spinach has wilted and pasta is coated in sauce. Season to taste, then remove from heat.
- Serve in bowls, garnished with basil, Parmesan cheese, and cracked black pepper.