Beefaroni
This elevated and homemade twist on this canned classic is delicious and more than easy to put together. If you have 30 minutes or less, and a few common pantry ingredients, then you're good as golden.
Ingredients
- ½ lb casarecce pasta
- 1 shallot finely diced
- 4 cloves garlic minced
- ½ lb Italian sausage
- reserved pasta water
- 2 tbsp unsalted butter
- 5 basil leaves chiffonade
- 4 tbsp heavy cream
- salt and pepper to taste
- 2 tbsp tomato paste
Instructions
- Boil pasta in salted water to al dente, about 9 minutes. * Reserve all pasta water if draining* My preferred method is to take the pasta directly from the water, into the sauce.½ lb casarecce pasta
- In a skillet on medium high heat, brown sausage and crumble as fine as possible.½ lb Italian sausage
- Once sausage is crumbled, add butter and shallot into pan. Cook until translucent, as follow with garlic. Lower heat to medium1 shallot, 4 cloves garlic, 2 tbsp unsalted butter
- Add in tomato pasta and allow to cook for 5 minutes, or until a burgundy color.2 tbsp tomato paste
- Follow with heavy cream and add pepper into sauce. Remember our pasta water is salted, so we only want to salt our dish after the pasta is added to avoid over salting.4 tbsp heavy cream
- Add in pasta straight from boiling water and mix to combine. The starch from the sauce will allow the pasta sauce to come together and thicken. Add more pasta water to reflect your desired sauce consistency. Add in basil and stirreserved pasta water, 5 basil leaves, salt and pepper
- Top with parmesan, and serve immediately.