Cherry Tomato and Ground Beef Pasta

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6-8 servings

 

Sauce:

4 cups cherry tomatoes

4 cloves garlic, unpeeled

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon black pepper

¼ cup heavy cream

Pasta:

1 pound spaghetti

1 cup reserved pasta water

Beef:

1 pound Good Ranchers Angus Ground Beef

1 tablespoon Italian seasoning

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil, for cooking

Toppings:

½ cup parmesan cheese, grated

Fresh basil, torn or chopped

 

Instructions:

 

1. Roast the tomatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Spread the cherry tomatoes and unpeeled garlic cloves in a single layer on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 20 minutes, or until the tomatoes are blistered and soft.

 

2. Cook the pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Before draining, reserve 1 cup of the pasta water. Then drain the pasta and set aside.

 

3. Cook the beef: Heat a large skillet over medium-high heat. Add olive oil. Add the ground beef and break it up with a spatula or wooden spoon. Season with Italian seasoning, salt, and black pepper. Let the beef brown undisturbed for 2–3 minutes to develop flavor, then continue cooking until fully browned. Reduce the heat to low.

 

4. Make the sauce: Once the tomatoes are done roasting, carefully remove the garlic cloves from their skins. Add the roasted tomatoes and peeled garlic to a blender or food processor along with the heavy cream. Blend until smooth and creamy. Taste and adjust seasoning if needed.

 

5. Assemble: Pour the tomato sauce into the skillet with the cooked beef. Stir to combine and warm through over low heat. Add the cooked spaghetti to the skillet, along with a splash (about ¼ cup) of reserved pasta water. Toss everything together until the sauce evenly coats the pasta, adding more pasta water a little at a time if needed to loosen and emulsify the sauce. Stir in the Parmesan cheese until melted and the sauce is creamy. Top with fresh basil and an extra sprinkle of parmesan. Enjoy!