Creamy Tuscan Chili Mac (Print View)

Italian-inspired comfort food with sun-dried tomatoes, spinach, and Parmesan cream sauce

# Components:

→ 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 and Cream

07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese

→ Pantry

09 - 1 (14.5 oz) can crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tbsp tomato paste
12 - 2 tbsp olive oil
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1/2 tsp crushed red pepper flakes, optional
16 - Salt and black pepper to taste

# Method:

01 - Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
03 - Add the ground beef or Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
04 - Stir in the sun-dried tomatoes, tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Cook for 2 minutes to bloom the spices.
05 - Pour in the crushed tomatoes and low-sodium broth. Bring to a simmer, then reduce heat and cook for 5 minutes to develop flavors.
06 - Stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and the cheese is fully melted.
07 - Add the chopped baby spinach to the pot and stir until completely wilted.
08 - Gently fold in the cooked pasta. Simmer for 2 to 3 minutes to allow all flavors to meld together.
09 - Season with salt and black pepper to taste. Serve hot, garnished with additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you've been simmering it for hours, but honestly takes less time than ordering takeout.
  • The sun-dried tomatoes bring this salty, concentrated depth that makes people ask what your secret ingredient is.
  • Heavy cream and Parmesan turn what could be ordinary chili mac into something you'd find at a cozy Italian-American restaurant.
02 -
  • Don't add the pasta to the pot and walk away; the starch from the pasta will continue thickening the sauce, so you need to watch it and add a splash of broth or pasta water if it gets too thick.
  • The sun-dried tomatoes are salty, so taste before aggressively seasoning with salt; a common mistake is ending up with an overly salty dish that's impossible to fix.
03 -
  • Cook your pasta a full minute under al dente because it will continue absorbing liquid and softening as it sits in the warm sauce.
  • Reserve a cup of pasta water before draining; if your sauce ever looks too thick, this starchy water is your secret weapon for bringing it back to the right consistency.
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