Sundried Tomato Beef Creamy Pasta

This rich and tangy pasta is the answer when you crave bold comforting flavors but need dinner ready fast. Creamy beef and sundried tomato sauce clings to fusilli with bursts of savory and bright, making a meal that feels restaurant special on a weeknight. I love how the sundried tomatoes cut through the cream for a sauce you could eat by the spoonful.

I first made this using a jar of sundried tomatoes leftover from another recipe and it completely transformed my usual pasta dinner. Even my picky eater goes back for seconds when I bring this to the table.

Ingredients

• Fusilli pasta: Adds fun spiral texture that holds onto sauce well so each bite is coated
• Ground beef: Gives hearty flavor and satisfying protein I recommend choosing grass fed or lean for best results
• Sundried tomatoes in oil: Bring a tangy sweet punch and a bit of umami depth Use ones packed in olive oil for richer flavor
• Fresh spinach: Brightens the dish and wilts into the sauce for color and nutrients Pick vibrant green leaves free from wilt
• Vegetable broth: Makes the sauce savory and thins it just enough Choose a good quality broth for more depth
• Heavy cream: Gives silky richness for that classic creamy finish Use full fat for best texture

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and add the fusilli Stir occasionally and cook until just al dente This ensures the pasta holds texture even after tossing in the sauce Drain and set aside but reserve half a cup of pasta water in case you need to loosen the sauce later

Brown the Beef:

Set a large skillet over medium high heat Add the ground beef breaking it up with your spatula Let it cook undisturbed for three to four minutes so it gets a little caramelization on the bottom Stir and continue cooking until no pink remains Then drain off excess fat for a lighter final dish

Build the Sauce:

Turn the heat to medium and stir in chopped sundried tomatoes straight from the jar get some of the flavorful oil in there Add fresh spinach let it wilt just two to three minutes Pour in vegetable broth and heavy cream stir well and bring to a gentle simmer Think low bubbles not a rapid boil so the cream stays silky Let cook for five minutes until the spinach is tender and the sauce has slightly thickened

Combine Pasta and Sauce:

Add drained fusilli directly to the skillet with the sauce Toss thoroughly to coat every spiral in the creamy tomato goodness Use a splash of reserved pasta water if you want a looser sauce Taste and add salt if needed Serve hot and enjoy right away

Sundried tomatoes are definitely the magic in this recipe Those little bites remind me of sunny summer afternoons in Italy and they add so much flavor I sometimes let my kids sprinkle their favorite cheese on top for a little family customization and we all laugh about whose bowl is the cheesiest

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days To reheat add a splash of broth or water and warm gently on the stove or in the microwave to keep the sauce creamy

Ingredient Substitutions

You can swap ground beef for ground turkey if you want it a bit lighter If you do not have heavy cream try half and half or a dairy free substitute like coconut cream Even penne or rotini work if fusilli is not on hand

Serving Suggestions

This pasta shines with a fresh green salad on the side and some warm toasted bread for a complete meal For an extra touch add a handful of arugula just before serving to highlight the fresh flavor

Cultural and Seasonal Notes

A classic Italian combo brought to the table with a modern weeknight twist Sundried tomatoes are a staple in southern Italian kitchens and bring memories of family gardens in summer For spring use baby spinach and snap peas in the sauce for a seasonal touch

Recipe Notes

Use sundried tomatoes packed in oil for the best flavor and texture If you love cheese finish with a small handful of grated Parmesan This recipe is flexible add mushrooms or swap spinach for arugula

Success Stories

Multiple families have told me this is now their go to for busy weeknights It is the perfect recipe for those who want something special without spending hours at the stove

Freezer Meal Conversion

To freeze make the sauce and beef mixture without the pasta Let it cool then portion into airtight containers Thaw overnight in the fridge and reheat gently before adding fresh cooked pasta

This hearty pasta comes together in thirty minutes and is sure to impress your family at dinner time. Try it next time you want something a little extra on a busy night.

Common Recipe Questions

→ Can another type of pasta be used?

Yes, penne, rigatoni, or spaghetti can be great alternatives to fusilli depending on your preference.

→ What is the best way to brown the beef?

Cook ground beef in a hot skillet, breaking it apart with a spoon until fully browned and no pink remains.

→ How do you keep the sauce creamy?

Simmer the sauce gently and add the cream last, stirring just until warmed through and smooth.

→ Any substitutes for heavy cream?

Half-and-half or whole milk with a tablespoon of butter can be used if you want a lighter sauce.

→ How can this dish be made vegetarian?

Replace ground beef with sautéed mushrooms or plant-based ground protein for a meat-free version.