Save One rainy Tuesday, I was staring into my pantry when a jar of sun-dried tomatoes caught my eye, and suddenly I wondered what would happen if I treated chili mac like a canvas for Italian flavors. That curiosity led me here, to a dish that somehow manages to be both comforting and sophisticated, with creamy sauce clinging to every elbow of pasta. It's the kind of meal that makes you feel like you've stumbled onto something special, even though it comes together in under an hour.
I made this for my sister last spring when she was going through a rough patch, and watching her take that first bite and actually smile again reminded me why I cook. She asked for the recipe before she even finished her plate, and now it's become her go-to when she needs something that feels like a hug in a bowl.
Ingredients
- Elbow macaroni: 12 oz of the classic shape that cradles sauce better than anything else, cooked just shy of tender so it doesn't turn mushy once it hits the cream.
- Ground beef or Italian sausage: 1 lb of your choice, though the sausage adds an herbaceous depth that feels more Italian.
- Yellow onion: 1 small one, diced fine because you want it to almost disappear into the sauce and build the flavor foundation.
- Garlic: 3 cloves minced, because garlic is non-negotiable when you're building Tuscan flavors.
- Sun-dried tomatoes in oil: 1 cup drained and chopped, these are your secret weapon for concentrated tomato intensity and subtle sweetness.
- Baby spinach: 4 cups roughly chopped, adding both nutrition and that green earthiness that balances the richness.
- Heavy cream: 1 cup, the ingredient that transforms this from simple chili mac into something creamy and indulgent.
- Parmesan cheese: 1 cup grated, preferably fresh because pre-shredded has cellulose that can make the sauce grainy.
- Crushed tomatoes: 1 can (14.5 oz), the base that provides body and subtle acidity.
- Chicken or vegetable broth: 2 cups of low-sodium, which lets you control the final salt level.
- Tomato paste: 2 tbsp for concentrated umami and depth that a can of tomatoes alone can't provide.
- Olive oil: 2 tbsp, or use the oil from your sun-dried tomatoes jar for an extra layer of flavor.
- Dried oregano and basil: 1 tsp each, the herbs that immediately tell your palate this is Italian-inspired.
- Crushed red pepper flakes: 1/2 tsp optional, a whisper of heat that keeps things from feeling one-note.
- Salt and black pepper: To taste, always added at the end so you're not over-seasoning as the sauce reduces.
Instructions
- Bring pasta to life:
- Get your pot of salted water boiling and cook the macaroni until it's al dente with a slight bite to it. You want it to hold its shape when the cream and cheese join the party, so don't let it get soft.
- Start the flavor base:
- Heat your olive oil in a large pot over medium heat, add the diced onion, and let it soften for about 3 minutes until the edges turn translucent and the kitchen smells like the beginning of something good. You're building the foundation here, so take your time.
- Wake up the aromatics:
- Stir in the minced garlic and cook for just 1 minute, watching it go from sharp and raw to golden and fragrant. This moment is quick but crucial, and you'll know it's right when the smell makes your stomach rumble.
- Brown the meat:
- Add your ground beef or Italian sausage, breaking it into bite-sized pieces with a wooden spoon as it cooks. Keep stirring until it's completely browned and any pink is gone, then drain off excess fat if needed.
- Layer in the sun-dried tomatoes:
- Stir in the chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes. Let everything cook together for 2 minutes so the tomato paste loses its raw edge and the herbs bloom.
- Build the sauce:
- Pour in the crushed tomatoes and broth, bring everything to a gentle simmer, then reduce the heat and let it bubble quietly for 5 minutes. You're giving the flavors a chance to marry before the cream arrives.
- Make it creamy:
- Pour in the heavy cream and stir in the Parmesan cheese, watching the sauce transform into something velvety and rich. Keep stirring until the cheese is fully melted and there are no grainy bits.
- Add the greens:
- Toss in the baby spinach and stir until it's completely wilted into the sauce, adding brightness and balance to all that richness. It'll take less than a minute.
- Bring it together:
- Gently fold in your cooked pasta, coating every piece in that creamy sauce. Let it simmer for 2 to 3 minutes so the pasta soaks up the flavors and everything feels like one unified dish.
- Final seasoning:
- Taste it, then season with salt and black pepper until it's exactly right for you. Serve hot, topped with extra Parmesan if you're feeling generous.
Pin it There's this quiet moment right when the spinach wilts into the sauce and the cream turns a beautiful pink from the tomatoes, and that's when I know I've nailed it. That's the moment when a weeknight dinner becomes something worth remembering.
The Magic of One-Pot Cooking
What makes this dish sing is that everything happens in one vessel, which means the pasta doesn't just cook in bland water but finishes its journey in a sauce that's been building flavor the whole time. Cleanup is minimal, but more importantly, every element tastes like it belongs together from the very first bite. There's no separate sauce trying to convince you it goes with the pasta, because it was always meant to.
When To Use Fresh Versus Dried Herbs
I use dried oregano and basil here because their concentrated flavor is exactly what this sauce needs, and they won't wilt into nothing like fresh herbs would. That said, if you have fresh basil on hand, tear some and scatter it on top just before serving for a peppery brightness that dried basil can't touch. The combination of both in different forms actually gives you the best of both worlds.
Playing With Variations
This is a dish that invites experimentation, and some of my best kitchen discoveries came from small tweaks that seemed risky at the time. You can sub mozzarella for half the Parmesan if you want extra creaminess and a gentler flavor, or add a tiny pinch of nutmeg to that cream for a warmth that nobody quite realizes is there. If you go vegetarian, mushrooms sautéed with the onions add a meaty depth that makes you forget the ground beef ever existed.
- Roasted red peppers stirred in just before serving add sweetness and color without changing the cooking method.
- A splash of dry white wine in place of some of the broth brings acidity that cuts through the richness beautifully.
- Finishing with fresh basil and red pepper flakes on the plate lets everyone customize their own heat and freshness level.
Pin it This Creamy Tuscan Chili Mac proves that comfort food and elegance aren't opposites, they're just a sun-dried tomato and some heavy cream away from meeting in the middle. Make it tonight, and I promise you'll find yourself thinking about it for days.
Frequently Asked Questions
- → Can I make this vegetarian?
Yes, simply omit the ground beef and use vegetable broth instead of chicken broth. You may want to add extra vegetables like bell peppers or zucchini to maintain the hearty texture.
- → What pasta works best?
Elbow macaroni is traditional, but any small pasta shape works well. Try penne, shells, or rotini for similar results that hold the creamy sauce beautifully.
- → Can I use milk instead of heavy cream?
Heavy cream provides the richest texture. You can substitute half-and-half for a lighter version, but the sauce won't be quite as thick or velvety.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce, so add a splash of broth when reheating to restore creaminess.
- → Can I freeze this dish?
Yes, freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed.
- → Is this spicy?
The red pepper flakes add mild warmth. If serving sensitive eaters, start with 1/4 teaspoon. You can always add more at the table.