Merken An evening last November, I was rummaging through my pantry trying to salvage dinner from whatever I had on hand, and I spotted a jar of sun-dried tomatoes gleaming like little jewels next to a box of elbow pasta. My mind wandered to a trip to Tuscany years ago, where I'd tasted the most extraordinary creamy pasta with spinach and herbs, and suddenly I wondered what would happen if I married that memory with something simpler, something that actually fit my weeknight rhythm. What emerged was this Creamy Tuscan Chili Mac, a dish that somehow feels both like comfort food and something you'd find tucked into a little trattoria outside Florence.
I made this for my sister's family on a cold Sunday afternoon, and her kids actually asked for seconds without being prompted, which never happens. My brother-in-law, who is endlessly skeptical about fusion dishes, went quiet while eating and then just nodded at me with this little smile that meant everything. That moment taught me that the best recipes aren't about impressing people with technique, they're about creating something that feels like home to whoever's eating it.
Ingredients
- Elbow macaroni: Use 12 oz (340 g) and always cook to just al dente because it continues to soften as it simmers in the sauce.
- Ground beef or Italian sausage: 1 lb (450 g) of either works beautifully; sausage adds more herbs and complexity if you're willing to spend a bit extra.
- Yellow onion: One small onion, finely diced, becomes the sweet foundation that balances the tomatoes.
- Garlic: Three cloves minced, because garlic is never optional in anything claiming to be Italian-inspired.
- Sun-dried tomatoes in oil: One cup (60 g) drained and chopped, and save that oil because it's liquid gold for cooking.
- Baby spinach: Four cups (120 g) roughly chopped, added at the very end so it stays vibrant and tender.
- Heavy cream: One cup (240 ml) is what makes this creamy without being heavy, and never skip it.
- Parmesan cheese: One cup (100 g) grated, and if you grate it fresh yourself, the flavor deepens considerably.
- Crushed tomatoes: One 14.5 oz (410 g) can, the backbone of your sauce's tomato flavor.
- Chicken or vegetable broth: Two cups (480 ml) low-sodium, so you control the salt level throughout.
- Tomato paste: Two tablespoons concentrate the tomato flavor and add richness.
- Olive oil: Two tablespoons, preferably that oil from the sun-dried tomatoes jar.
- Dried oregano and basil: One teaspoon each, dried herbs here because they distribute evenly and bloom beautifully in the sauce.
- Crushed red pepper flakes: Half a teaspoon optional, but it adds a whisper of heat that plays beautifully against the cream.
- Salt and black pepper: To taste, added at the very end so you're not locked into any particular seasoning path.
Instructions
- Start the pasta:
- Fill a large pot with salted water and bring it to a boil while you prep everything else. This multitasking keeps you moving and ensures nothing feels rushed. Cook your pasta until it's just barely al dente, then drain it in a colander and set it aside.
- Build your flavor base:
- Heat olive oil in a large pot or Dutch oven over medium heat, then add your diced onion and let it soften for about three minutes until the edges turn translucent and your kitchen smells like the beginning of something delicious. Add your minced garlic and cook for just one minute, stirring constantly, until the aroma shifts and becomes almost peppery.
- Brown the meat:
- Add your ground beef or Italian sausage to the pot, breaking it apart with a wooden spoon as it cooks, and let it go until it's completely browned and no pink remains. If there's excess fat pooling at the bottom, tip the pot and spoon some out, but don't obsess over removing every trace.
- Layer in the tomatoes:
- Stir in your chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes, cooking everything together for about two minutes so the spices release their oils and the paste darkens slightly. Then pour in your crushed tomatoes and broth, stirring to combine, and let it all simmer for five minutes while the flavors start finding each other.
- Make it creamy:
- Lower the heat, then pour in your heavy cream slowly while stirring, and add the grated Parmesan cheese in handfuls, stirring constantly until everything melts into a glossy, luxurious sauce. This is the moment where the dish transforms from simply good into something you'll be thinking about later.
- Add the spinach:
- Toss in your chopped baby spinach and stir until every leaf has wilted and turned a deeper green, which takes just a minute or two. The residual heat does all the work here, so don't walk away or let it overcook.
- Bring it together:
- Gently fold in your cooked pasta, stirring just enough to coat everything evenly, then let the whole thing simmer for two to three minutes so the pasta can absorb some of the sauce. Taste it, adjust the seasoning with salt and pepper, and garnish with extra Parmesan if you're feeling generous.
Merken There's something quietly magical about watching someone close their eyes while eating something you made, and that's what happened when my partner took the first spoonful of this. It stopped being just another weeknight dinner and became evidence that the little efforts we make in the kitchen, the small decisions about which ingredient to use or how long to simmer something, add up to real moments of joy.
When to Serve This
This is perfect for those evenings when you want something that feels special but doesn't demand hours of your attention. I've made it on rainy nights, busy Sundays before everyone scatters for the week, and even for last-minute dinner guests because it comes together with a confidence that makes you look like you have your life together. The cream and Parmesan make it feel indulgent enough for a casual date night at home, while the structure and heartiness work beautifully for a family dinner where everyone needs real sustenance.
Variations and Substitutions
If you're vegetarian, simply omit the meat and use vegetable broth instead of chicken broth, and the dish becomes just as satisfying because the sun-dried tomatoes and Parmesan carry all the umami you need. Some nights I swap half the Parmesan for fresh mozzarella, which makes everything creamier and softer in a way that feels almost luxurious. A pinch of nutmeg stirred in at the end seems odd until you taste it, and then you understand why Italian cream sauces have always whispered that particular spice into their corners.
Pairing and Storage
A crisp Pinot Grigio or light-bodied red wine pairs beautifully with this, the acidity cutting through the richness in exactly the right way. Leftovers keep well for three days in the refrigerator and actually improve slightly as the flavors deepen, though honestly, most batches disappear before that becomes relevant.
- Reheat gently over low heat with a splash of milk or cream if the sauce has thickened too much, rather than blasting it in the microwave.
- You can freeze portions for up to two months, but thaw them overnight in the refrigerator and warm them slowly so the cream doesn't separate.
- Serve with crusty bread to soak up the extra sauce, because that part is absolutely not optional.
Merken This recipe exists because sometimes the best dishes happen when you stop trying so hard and just let your hands remember what good tastes like. Make it, share it, and watch what it becomes in your own kitchen.
Fragen & Antworten zum Rezept
- → Kann ich dieses Gericht vegetarisch zubereiten?
Ja, lassen Sie das Fleisch einfach weg und verwenden Sie stattdessen Gemüsebrühe. Sie können auch Linsen oder Bohnen hinzufügen, um die pflanzliche Proteinbasis zu verbessern, ohne den herzhaften Geschmack zu verlieren.
- → Welche Pasta-Art eignet sich am besten?
Ellbogenmakaroni (Elbow Macaroni) oder kleine Pastaformen funktionieren am besten, da sie die dicke, cremige Sauce gut halten. Andere kurze Nudeln wie Penne oder Fusilli sind ebenfalls geeignet.
- → Wie lagere ich Reste?
Kühlen Sie das Gericht in einem luftdichten Behälter im Kühlschrank. Es hält sich bis zu 3-4 Tage. Erhitzen Sie es mit einem Spritzer Milch oder Brühe, um die Cremigkeit wiederherzustellen.
- → Kann ich Sonnengetrocknete Tomaten in Öl durch solche ohne Öl ersetzen?
Ja, Sie können Sonnengetrocknete Tomaten ohne Öl verwenden. Falls die Sauce zu dick wird, fügen Sie etwas Olivenöl hinzu oder verwenden Sie etwas mehr Brühe, um die Balance wiederherzustellen.
- → Welche Weine passen dazu?
Ein knackiger Pinot Grigio oder ein leichte Rotwein wie Chianti ergänzen die toskanischen Aromen gut. Die Säure und Frische dieser Weine harmonieren mit der cremigen Parmesansauce.