Ingredients
Pasta
- 8 ounces medium uncooked shells
Meat and Vegetables
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
Sauce
- 1 teaspoon chili powder
- 1 (14 ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy or whipping cream
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the shells and cook according to package directions until al dente. Drain and set aside.
- Sauté Onion: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and slightly browned.
- Brown Beef: Add the ground beef to the skillet with the onions. Cook, breaking the meat apart with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
- Add Flavorings and Simmer Sauce: Stir in minced garlic and chili powder, cooking for 1 minute until fragrant. Pour in tomato sauce and beef broth, stirring to combine. Let the mixture simmer gently for 4-5 minutes until slightly thickened, stirring occasionally.
- Finish with Cream and Seasoning: Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste. Warm through, then toss the sauce with the drained pasta shells to combine well.
- Serve: Serve immediately while warm and creamy for a comforting meal.
Notes
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes along with the chili powder.
- You can substitute beef broth with vegetable broth if desired.
- Make sure not to overcook the pasta; al dente texture works best to avoid mushiness when tossing with sauce.
- Use lean ground beef to reduce excess grease and calories.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
