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Best Sun-Dried Tomato Ground Beef Pasta Skillet Recipe

Sun-Dried Tomato Ground Beef Pasta Skillet - featured image
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A quick and easy one-skillet pasta dish with savory ground beef, tangy sun-dried tomatoes, and a creamy sauce. Perfect for busy weeknights or impressing guests without stress.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 12 oz (340g) short pasta (rigatoni, penne, or fusilli)
  • 2 tbsp olive oil (use oil from sun-dried tomato jar for extra flavor)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (80g) sun-dried tomatoes in oil, drained and chopped
  • 1 can (15 oz / 425g) crushed tomatoes (San Marzano preferred)
  • 1 cup (240ml) low-sodium beef broth
  • 1/2 cup (120ml) heavy cream (optional)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup fresh basil, chopped

Instructions

  1. Fill a large pot with water, salt generously (1 tbsp salt per gallon), and bring to a boil. Add pasta and cook 2 minutes less than package directions. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and let sit undisturbed for 3-4 minutes to develop a deep brown crust. Break up and cook another 3-4 minutes until no pink remains.
  3. Push beef to one side of skillet. Add remaining 1 tbsp oil to empty space. Sauté diced onion for 3-4 minutes until soft. Add garlic and cook 30 seconds until fragrant. Stir everything together.
  4. Add chopped sun-dried tomatoes, crushed tomatoes, beef broth, oregano, and red pepper flakes. Stir well, scraping up browned bits. Bring to a simmer and cook for 5 minutes. Add splash of pasta water if too thick.
  5. Add drained pasta to skillet. Toss to coat evenly. Simmer for 2-3 minutes, stirring occasionally. If using heavy cream, stir in now.
  6. Taste and adjust seasoning with salt and pepper. Remove from heat. Sprinkle with Parmesan and fresh basil. Serve hot.

Notes

For best flavor, brown the beef deeply without stirring for the first few minutes. Use oil-packed sun-dried tomatoes for better texture and richness. If sauce seems thin after adding pasta, let it rest off heat for 2-3 minutes to thicken. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: sun-dried tomato, ground beef, pasta skillet, one-pot meal, quick dinner, comfort food, Italian pasta

Find it online: https://noshbelle.com/best-sun-dried-tomato-ground-beef-pasta-skillet-recipe/