Description
A quick, one-pan solution for a hearty, creamy pasta dish packed with paprika, beef, and tomato sauce. Ready in 35 minutes, this no-fuss comfort food is perfect for weeknights or casual gatherings.
Ingredients
500 g ground beef
6 medium bell peppers (red, yellow, orange)
4 small shallots
4 garlic cloves
500 g pasta (penne or rigatoni)
400 g diced tomatoes
400 ml tomato puree
160 ml heavy cream
60 g freshly grated Parmesan
4 tbsp olive oil
1 tbsp paprika powder
1 tsp salt
1 tsp black pepper
1 tsp dried Italian herbs
Instructions
Heat olive oil in a large oven-safe skillet over medium-high heat.
Brown the beef, breaking it into small pieces, then remove and set aside.
Add shallots, garlic, and bell peppers to the skillet. Sauté for 5 minutes until softened.
Stir in paprika, salt, pepper, and Italian herbs. Cook 2 minutes.
Return the beef to the skillet. Add tomato puree and diced tomatoes. Simmer 10 minutes.
Cook pasta in boiling salted water until al dente. Drain and add to the skillet. Mix well.
Pour in cream and Parmesan, then toss until sauce is smooth and pasta is evenly coated.
Serve warm with additional Parmesan if desired.
Notes
Use a sturdy, deep skillet or Dutch oven.
Add pasta to the pan while still hot from boiling for faster cooking.
Store leftovers in an airtight container for up to 3 days.
Adjust spice level by reducing paprika quantity.
- Prep Time: 5
- Cook Time: 30
- Category: Nach Pasta-Typ
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 1800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg