A hearty Italian-American fusion with sun-dried tomatoes, spinach, and Parmesan in a rich cream sauce.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta
→ Meats
02 - 1 lb ground beef or Italian sausage
→ Vegetables
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and chopped
06 - 4 cups baby spinach, roughly chopped
→ Dairy & Cream
07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese
→ Pantry
09 - 14.5 oz can crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 0.5 teaspoon crushed red pepper flakes
16 - Salt and black pepper to taste
# How to Make It:
01 - Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 3 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef or Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, draining excess fat if necessary.
05 - Stir in sun-dried tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 2 minutes to release the spices.
06 - Pour in crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
07 - Stir in heavy cream and Parmesan cheese until the sauce becomes creamy and the cheese melts completely.
08 - Add spinach and stir until wilted and fully incorporated.
09 - Gently fold in the cooked pasta and simmer for 2-3 minutes to allow flavors to meld.
10 - Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.
