Description
This Creamy Rotel Pasta with Ground Beef is a comforting, flavorful dish combining tender pasta with a rich, spicy tomato sauce enhanced by ground beef and sour cream. Perfect for a quick weeknight meal, it features the zest of Rotel tomatoes and a hint of chili powder for a gentle kick, all topped with fresh parsley and Parmesan cheese.
Ingredients
Scale
Pasta
- 12 oz dry pasta
Meat and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 1 pound lean ground beef
Sauce
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 can (10 oz / 300g) Rotel tomatoes (with juices)
- ½ cup beef broth
- 1 cup sour cream
- Salt and freshly ground black pepper to taste
Finishing Touches
- 2 tablespoons fresh parsley, finely chopped
- ⅓ cup Parmesan cheese, grated
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the dry pasta and cook until just al dente as per the package instructions. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
- Sauté Aromatics: Meanwhile, heat a wide, heavy skillet over medium-high heat. Add the olive oil, then the diced onion and chopped garlic. Cook for 3-4 minutes, stirring frequently, until the onion softens and starts to turn golden.
- Brown the Ground Beef: Add the lean ground beef to the skillet, breaking it up with a spoon. Season lightly with salt and pepper. Cook for about 5 minutes until the beef loses its pink color and browns slightly. Drain any excess fat if needed.
- Add Tomato Paste and Spices: Stir in the tomato paste and cook for one minute to enhance its flavor. Sprinkle in the chili powder and cook for about 30 seconds more, stirring occasionally to evenly distribute the spices.
- Simmer with Rotel and Broth: Pour in the Rotel tomatoes along with their juices and the beef broth. Bring the mixture to a gentle simmer while scraping up any browned bits stuck to the pan. Let it bubble for 5 minutes until the sauce slightly thickens.
- Incorporate Sour Cream Off Heat: Reduce the heat to low and remove the skillet from heat. Whisk in the sour cream gently until the sauce is smooth. Return the skillet to low heat and warm through carefully without allowing it to boil, to prevent the sour cream from splitting. Adjust salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. If the mixture seems dry, loosen it with some of the reserved pasta water, adding as much as needed to achieve a creamy consistency.
- Finish with Parsley and Parmesan: Stir in the fresh chopped parsley, then sprinkle the grated Parmesan cheese over the pasta. Give everything a final toss to blend the flavors well. Serve immediately, with extra Parmesan on the side if desired.
Notes
- Use reserved pasta water gradually to adjust sauce consistency and enhance creaminess.
- Add sour cream off the heat to prevent curdling and maintain a smooth sauce texture.
- Removing excess fat after browning the beef helps to keep the sauce lighter and less greasy.
- Serve this dish immediately for best texture and flavor.
Keywords: Rotel pasta, creamy pasta, ground beef pasta, easy weeknight dinner, Rotel tomatoes recipe, creamy tomato sauce pasta