This Easy Beef Pasta Skillet is one of those meals you make on a quiet Sunday night with a glass of wine in your hand. It is a simple recipe for a flavorful beefy creamy pasta with tomatoes and mushrooms. The meal is made from a few wholesome ingredients, and it is so delicious that my husband went for a third helping despite the fact that he usually isn’t too keen on pasta dishes.
This recipe is centered around fresh summer ingredients, and it can be made in under an hour with just about 30 minutes of active preparation time. I love how this pasta recipe incorporates a good amount of meat and vegetables making it a complete meal.
Sometimes I swing by the grocery store without much of a plan, I just head to the produce section to see what looks good. Last week the tomatoes stood out. As soon as I put them in my cart, the skies opened up and it began to pour. Stuck in the grocery store until the storm cleared, I wandered the aisles and came up with the plan for this meal. I wanted a pasta dish that balanced beefiness and creaminess while taking advantage of the fact tomatoes are in season. The goal was for the flavors of the tomatoes and beef to stand out. I didn’t want to overcomplicate things with too many seasonings.
Instead of adding cream to the sauce, I used mascarpone. I like its tart flavor and its ability to thicken sauces while giving them a creamy taste. It is one of my favorite ingredients.
I prepared this meal in a skillet, but if you need to double it to make enough serving to feed your family you can use a larger pot instead.
Since the pasta cooks right in the sauce, you do need to use fresh pasta. I love Rana’s tagliatelle because it has that super fresh pasta taste (no they aren’t sponsoring this either).
Yields 3 servings
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 3 cups of Tomatoes (I used Baby Roma)
- 3 tablespoons Olive Oil
- 3 cloves of Garlic, minced
- 8 ounces Sliced Mushrooms
- 3/4 lb Ground Beef (I like Ground Sirloin)
- 1/2 cup Chopped Onion
- 2 tablespoons Tomato Paste
- 1/2 cup Mascarpone
- 8 ounces of Fresh Pasta (I used Rana Tagliatelle)
- 1 tablespoon Fresh Chopped Basil
- 1 tablespoon Grated Parmesan
- Start by roasting the tomatoes for 30 minutes. First, heat your oven to 350 degrees. I chopped 1 cup of the tomatoes into quarters, and I left the others right on the vine since I was going to put them in the blender anyway. I always like to line the baking sheet with parchment, it helps the tomatoes to roast more evenly. Then drizzle a tablespoon of olive oil over the tomatoes and generously dust them with salt and pepper.
- Use the next 30 minutes to catch up on a tv show. You don't need to any prep work in the kitchen right now.
- Once the tomatoes have roasted for 30 minutes, use a slotted spoon to remove the quartered tomatoes and place them in a bowl. Remove the stems from the tomatoes (if you left them on) and pour the whole tomatoes and all of the juices into your blender and liquify. Set aside.
- Pour 1 tablespoon of olive oil into a skillet over medium heat. Once hot, add the garlic and cook until fragrant. Add the mushrooms. Season with some salt and pepper, and cook for 6-7 minutes, until slightly browned. Then set aside - you can put them in the bowl with the sliced tomatoes if you want.
- Using the same skillet, add the last tablespoon of olive oil, and then the beef. Season with salt and pepper and use a wooden spoon to stir and break the beef up into small pieces.
- Once the beef has browned, add the onions to the beef, and cook until they become translucent. Then stir in the liquified tomatoes and the tomato paste. Let simmer and reduce for 2 minutes, then add the mascarpone. As soon as the mascarpone has melted, add the fresh pasta and then the mushrooms and quartered tomatoes.
- Carefully stir to cover the pasta in the sauce. Let the pasta simmer in the sauce for about 5 minutes until the pasta is al dente. Serve right away. Garnish with the basil and Parmesan.
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