Save to Pinterest My neighbor Marcus showed up one Tuesday evening with a container of sun-dried tomatoes from his garden and asked if I could do something interesting with them. I started throwing together what I knew about chili mac, added some cream and spinach to the mix, and somehow ended up with this Tuscan-Italian fusion that tasted like it belonged in a cozy Roman trattoria. That first bowl, still steaming, made him close his eyes and ask for the recipe before he'd even finished chewing. Now whenever he stops by, this is what he expects, and honestly, I don't blame him.
I made this for my book club last month, and what started as a casual weeknight dinner turned into people asking to stay longer just to finish their bowls. Someone mentioned the sun-dried tomatoes added a sweetness that felt almost sophisticated, and another friend went back for seconds before everyone else had even sat down. Watching people genuinely enjoy something I'd put on the table felt like the real win that night.
Ingredients
- Elbow macaroni or small pasta (12 oz): Small shapes hold the creamy sauce better than long noodles, and al dente texture keeps everything from turning mushy when it simmers together.
- Ground beef or Italian sausage (1 lb): Sausage brings extra flavor from herbs already blended in, but ground beef works beautifully too and lets you control the spice level.
- Yellow onion (1 small, diced): Cook it until it softens and turns translucent so it melts into the sauce rather than staying crunchy.
- Garlic (3 cloves, minced): Add it right after the onion softens so it releases its flavor without burning in the hot oil.
- Sun-dried tomatoes in oil (1 cup, drained and chopped): The oil they're packed in is liquid gold, so save it for cooking if you want an extra layer of flavor.
- Baby spinach (4 cups, roughly chopped): Fresh spinach wilts down dramatically, so don't worry about the amount looking overwhelming at first.
- Heavy cream (1 cup): This is what transforms the dish from hearty to luxurious, so don't skip it or substitute with lighter cream.
- Parmesan cheese, grated (1 cup): Freshly grated melts smoother than pre-shredded, and the flavor is noticeably richer.
- Crushed tomatoes (14.5 oz can): The base of the sauce, giving it depth without the acidity of tomato sauce alone.
- Chicken or vegetable broth (2 cups): This keeps the sauce from becoming too thick while the pasta absorbs flavors.
- Tomato paste (2 tbsp): A small amount concentrates the tomato flavor without overwhelming the creamy components.
- Olive oil (2 tbsp): Use the reserved oil from the sun-dried tomatoes if you have it for a richer start.
- Dried oregano and basil (1 tsp each): These Italian staples tie everything together and make the dish smell absolutely incredible.
- Crushed red pepper flakes (1/2 tsp, optional): A pinch adds warmth without heat, but leave it out if you're cooking for people who avoid spice.
- Salt and black pepper: Taste as you go near the end, since the Parmesan already brings saltiness.
Instructions
- Get your pasta going:
- Boil water, salt it generously, and cook the pasta to al dente according to the package timing. You want it to have a tiny bit of firmness still because it'll soften more when it simmers in the sauce later.
- Start the flavor base:
- Heat olive oil in your large pot over medium heat, then add the diced onion. Let it cook for about 3 minutes, stirring occasionally, until it becomes soft and starts to turn golden at the edges.
- Build the aroma:
- Add the minced garlic and let it cook for just 1 minute, stirring constantly so it releases its fragrance without burning. You'll know it's ready when the whole kitchen smells like garlic.
- Brown the meat:
- Add your ground beef or sausage to the pot, breaking it apart with a spoon as it cooks. This should take about 5 to 7 minutes until there's no pink left and it's nicely browned, then drain off any excess fat if needed.
- Layer in the tomato flavors:
- Stir in the chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes if using. Cook for 2 minutes, letting the tomato paste caramelize slightly against the bottom of the pot.
- Build the sauce foundation:
- Pour in the crushed tomatoes and broth, then bring the whole thing to a simmer. Let it bubble gently for about 5 minutes so the flavors start marrying together.
- Make it creamy:
- Lower the heat slightly and stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese fully melts and the sauce becomes silky and rich, which usually takes about 2 minutes.
- Wilt the greens:
- Add all the chopped spinach at once and stir it in. It'll look like way too much at first, but keep stirring and it'll collapse down to nothing within a minute or two.
- Bring it together:
- Gently fold the cooked pasta into the sauce and let everything simmer together for 2 to 3 minutes. This is when the pasta soaks up all those gorgeous flavors you've been building.
- Taste and adjust:
- Sample a spoonful, then season with salt and black pepper to your liking. Serve hot with extra Parmesan scattered on top if you're feeling generous.
Save to Pinterest The best part about this dish is how it tastes even better the next day when everything has marinated together overnight in the fridge. I've reheated it countless times, and it somehow becomes creamier and more flavorful, almost like the flavors needed that quiet time to fully understand each other.
Variations That Work
If meat isn't your thing, skip it entirely and add an extra half cup of broth to keep the sauce flowing. Vegetarians have told me they actually prefer it this way because the sun-dried tomatoes and spinach become the real stars. I've also experimented with mixing mozzarella in with the Parmesan, which makes it even more indulgent without overpowering the Italian herbs.
The Wine Pairing Moment
A friend who knows wines brought a bottle of Pinot Grigio to dinner once, and it cut through the richness of the cream in the most beautiful way. Now whenever I serve this, that's what I recommend, though a lighter red wine works just as well if that's what you have open. It's one of those meals where the food becomes part of a whole moment, not just something on a plate.
Timing and Make-Ahead Tips
From start to finish, this takes about 40 minutes, which means it's perfect for a weeknight when you want something that tastes special without spending hours in the kitchen. You can prep all your ingredients ahead of time, and the sauce actually comes together faster if you've got everything chopped and ready. Just don't cook the pasta until right before you're serving, or it'll get soft and lose that slight firmness that makes the dish texturally interesting.
- Make the sauce up to 2 days ahead, then reheat gently before adding the pasta and cream.
- If you're cooking for a crowd, double the recipe in a large Dutch oven so everything melds together more evenly.
- Leftovers keep beautifully in the refrigerator and actually taste richer after a night of the flavors settling.
Save to Pinterest This is the kind of dish that reminds you why cooking at home matters, especially when you see someone's face light up as they taste it. It's fancy enough to feel like a treat, but honest enough to be something you make on a random Wednesday.
Answers to Recipe Questions
- → Can I make this vegetarian?
Yes, simply omit the ground beef or sausage and use vegetable broth instead of chicken broth. The dish remains hearty and satisfying with the pasta, sun-dried tomatoes, and creamy cheese sauce.
- → What pasta works best?
Elbow macaroni is traditional because its shape holds the sauce well, but any small pasta like penne, rigatoni, or shells works perfectly. Choose pasta with ridges or tubes to capture the creamy sauce.
- → Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes provide concentrated flavor that fresh tomatoes can't match. If substituting, use cherry tomatoes and cook them longer to break down, though the flavor profile will be less intense.
- → How long does this keep?
Store in an airtight container in the refrigerator for up to 4 days. The pasta absorbs sauce as it sits, so add a splash of cream or broth when reheating to restore creaminess.
- → Can I freeze this dish?
Yes, freeze for up to 3 months. Cream-based sauces can separate slightly when frozen and thawed, but stirring well during reheating usually restores the texture. Add fresh Parmesan after reheating for best results.
- → How can I make it spicier?
Increase the crushed red pepper flakes to 1 teaspoon, or add diced jalapeños when cooking the onions. You can also use spicy Italian sausage instead of mild for additional heat throughout.