Description
This Creamy Rotel Pasta with Ground Beef is a comforting, flavorful dish combining tender pasta, a savory ground beef tomato sauce, and a rich sour cream finish. Enhanced with chili powder and fresh parsley, this meal is perfect for a satisfying dinner that comes together in about 40 minutes.
Ingredients
Scale
Pasta and Sauce
- 12 oz dry pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 can (10 oz / 300g) Rotel tomatoes
- 1/2 cup beef broth
- 1 cup sour cream
- Salt and freshly ground black pepper, to taste
Garnish
- 2 tablespoons fresh parsley, finely chopped
- 1/3 cup Parmesan cheese, grated
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions. Reserve 1 cup of the pasta water before draining the pasta.
- Sauté Aromatics: While the pasta cooks, heat a wide, heavy skillet over medium-high heat. Add a drizzle of olive oil, then add the diced onion and chopped garlic. Cook for 3-4 minutes, stirring often, until the onion is soft and beginning to turn golden.
- Brown Ground Beef: Add the ground beef to the skillet and break it up with a spoon. Season with salt and pepper. Cook for about 5 minutes or until the beef loses its pink color and starts to brown. Drain excess fat if necessary.
- Add Tomato Paste and Chili Powder: Stir in the tomato paste and cook for another minute to develop flavor. Sprinkle in the chili powder and cook for an additional 30 seconds, stirring occasionally.
- Simmer Sauce: Pour in the Rotel tomatoes with their juices and the beef broth. Bring the mixture to a gentle simmer, scraping up any browned bits on the bottom of the pan. Let the sauce bubble for 5 minutes, or until it slightly thickens.
- Finish with Sour Cream: Reduce the heat to low. Remove the skillet from heat and whisk in the sour cream until the sauce is smooth. Return the skillet to low heat and warm the sauce through carefully without boiling 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 well to coat thoroughly. If the sauce appears too thick or dry, loosen it with a splash of the reserved pasta water.
- Garnish and Serve: Stir in the chopped parsley and sprinkle the grated Parmesan cheese over the pasta. Toss everything together one final time and serve immediately, optionally garnished with extra Parmesan.
Notes
- Reserve pasta water to adjust sauce consistency for a creamier texture.
- Do not boil after adding sour cream to prevent curdling.
- For a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Use lean ground beef to reduce excess grease and improve healthiness.
- Fresh parsley adds brightness—can substitute with cilantro or omit if desired.
