Creamy Tomato Beef Fusilli
Ground beef, crushed tomatoes, broth, and fusilli simmered together in one pot and finished with cream and Parmesan.
Equipment
- Large heavy pot
- Wooden spoon
- Ladle
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic finely minced
- 1 medium yellow onion finely chopped
- 1 lb ground beef 90 percent lean
- 2 tsp Italian seasoning
- 2 tbsp tomato paste
- 1 can crushed tomatoes 14 oz can
- ½ tsp red pepper flakes optional
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cup low sodium chicken broth
- 12 oz fusilli or other short pasta
- ¾ cup heavy cream
- ½ cup Parmesan cheese finely grated, plus more for serving
- 2 tbsp fresh parsley finely chopped, optional
Instructions
Cooking
- Soften the base. Warm the oil in a large heavy pot over high heat and cook the onion and garlic for 1 1/2 minutes, until fragrant.
- Cook the beef. Add the beef, breaking it into crumbles, and cook for 5 minutes until browned with no pink left and a thermometer reads 160 degrees F.
- Build flavor. Stir in the Italian seasoning for 30 seconds, then the tomato paste for 1 minute until the paste darkens.
- Add liquids and pasta. Add the crushed tomatoes, broth, salt, pepper, and red pepper flakes. Scrape the bottom of the pot, then stir in the fusilli so it is submerged.
- Simmer. Bring to a simmer and cook for 15 minutes, stirring every 2 to 3 minutes, until the pasta is tender and the sauce has thickened.
- Add cream. Lower the heat, stir in the cream, and simmer 1 to 2 minutes until glossy. Loosen with a splash of broth if needed.
- Finish. Remove from the heat, stir in the Parmesan, rest 2 minutes, then top with parsley and serve hot.
Notes
Substitutions: Use ground turkey or Italian sausage without casings in place of the beef, and cook poultry to 165 degrees F. Rotini or penne can replace the fusilli.
Tips: Stir more often near the end so the pasta does not stick.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze. Reheat gently with a splash of broth until it reaches 165 degrees F.