Easy Creamy Beef Pasta

Ingredients

• 2 tbsp cooking oil (Olive oil works well)
• 1 red pepper (Diced)
• 1 small white onion (Diced; or use half a large onion)
• 1 lb lean ground beef
• 0.5 tsp salt (Added to the beef)
• 0.5 cup dry white wine (Or chicken broth, for deglazing)
• 4 tbsp ajvar (Red pepper spread)
• 1 cup reserved pasta water (Hot and salted)
• 1.5 cup heavy cream
• 12 oz fusilli pasta (The author uses Brami pasta; cook according to package directions)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• salt and black pepper (To taste)

Steps

1. 1

   Heat the cooking oil in a large skillet over medium heat. Add the diced red pepper and onion and cook for 3–4 minutes, until softened and fragrant.

2. 2

   Add the ground beef and ½ teaspoon salt. Break the beef apart with a wooden spoon and cook for 6–8 minutes, until browned all the way through with no pink remaining.

3. 3

   While the beef browns, bring a large pot of salted water to a boil. The salted water will be used later in the sauce, so season it generously enough to flavor the pasta and sauce.

4. 4

   Pour the dry white wine or chicken broth into the skillet. Scrape the browned bits from the bottom of the pan with the wooden spoon, then let the liquid bubble for 1–2 minutes, until slightly reduced.

5. 5

   Add the ajvar and stir until the beef and vegetables are completely coated in the red pepper spread.

6. 6

   Ladle 1 cup of hot pasta water into the skillet, then pour in the heavy cream. Stir well, reduce the heat to low, and keep the sauce at a gentle simmer while the pasta cooks. Do not let the cream boil, as it may split.

7. 7

   Add the fusilli to the boiling salted water and cook until al dente according to the package directions. Drain the pasta when it is done.

8. 8

   Stir the garlic powder and smoked paprika into the creamy sauce.

9. 9

   Add the drained pasta to the skillet and toss until every spiral is coated with sauce. Season with additional salt and black pepper to taste, then serve immediately.

Notes

For reheating, add a splash of water, cover, and microwave in 1-minute bursts, stirring between bursts. Avoid freezing because the cream sauce may separate and become grainy. Suggested substitutions include ground turkey or chicken for the beef, broth for the wine, and full-fat coconut cream or unsweetened oat cooking cream for the heavy cream. If the sauce is too thin, simmer it on low for a few extra minutes before adding the pasta.

Nutrition per serving

• main
• pasta
• 30-minute meal
• skillet meal
• weeknight dinner
• high-protein
• comfort food