One-Pan Rotini with Tomato Cream Sauce: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === |
Latest revision as of 14:43, 6 August 2022
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups beef stock
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 2 cups uncooked spiral pasta
- 1 cup frozen peas
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
Directions
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 5-10 minutes; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes.
- Gradually stir in cream and cheese; heat through (do not allow to boil).
Test Kitchen tips
- Even if all of the noodles aren't totally submerged in liquid when they are added to the pan, they will still cook through.
- For an extra boost of flavor, stir in cooked sausage and serve with additional cheese.