Creamy Beef and Red Pepper Pappardelle Pasta
This creamy beef and red pepper pappardelle pasta is a quick and flavorful dinner ready in under 30 minutes. Tender pappardelle noodles are coated in a savory beef and tomato sauce, accented with sweet red bell peppers, garlic, and aromatic Italian herbs, then finished with fresh parsley and grated Parmesan for a restaurant-quality meal at home.
Ingredients
Main Ingredients
- 12 oz pappardelle pasta
- 16 oz ground beef
- 14.5 oz diced tomatoes canned
- 1/3 cup chicken broth
- 1 red bell pepper thinly sliced
- 5-10 cloves garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes adjust to taste
- 1/4 cup grated Parmesan cheese for topping
- 2 tbsp fresh parsley chopped for garnish
Instructions
Cooking Instructions
- Bring a medium-sized pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente, about 7-10 minutes.
- While the pasta cooks, heat a large skillet over medium heat and add the ground beef, season with garlic powder and a pinch of salt, and cook until browned, about 5-7 minutes.
- Add minced garlic to the beef and sauté for another 1-2 minutes until fragrant.
- Stir in diced tomatoes, chicken broth, and thinly sliced red bell pepper.
- Add dried oregano, dried basil, garlic salt, and crushed red pepper flakes, and let the sauce cook together for 3 minutes.
- Drain the pasta and add it directly to the skillet, tossing to coat thoroughly in the sauce.
- Serve immediately, topped with chopped parsley and grated Parmesan cheese.
Notes
- Adjust crushed red pepper flakes to control spiciness.
- Reserve pasta water to loosen the sauce if necessary.