Simple & Filling Creamy Tuscan Beef Pasta

By Chef Jack Ovens · 35 min

Ingredients

Instructions

1. Boil salted water and cook the pasta 1 minute less than the packet says. Drain, keeping 1 cup of the pasta water.
2. Heat a large pan over medium-high heat. Add the olive oil or sun-dried tomato oil and the beef. Let it sear for 2 minutes, then break it up and cook 4 more minutes until browned. Season to taste.
3. Add the onion and cook for 3 minutes, stirring well. Add the garlic, sun-dried tomatoes, tomato paste, dried Italian herbs and sweet paprika. Mix well and cook for 2 minutes.
4. Pour in the chicken stock and cook for 2 to 3 minutes until reduced by half. Add the cream, bring to a boil, then reduce to low and simmer for 5 to 6 minutes.
5. Stir in the baby spinach and drained pasta. Cook for 2 minutes until the spinach has wilted and the pasta is coated in sauce. Taste and adjust the seasoning, then remove from the heat.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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