March 10, 2015
"all made in a fry pan so it's easy and good too, I made a double recipe because I had more than 4 people that I made it for"
- Serving Size: 1 (445.2 g)
- Calories 688.1
- Total Fat - 34.4 g
- Saturated Fat - 15.4 g
- Cholesterol - 125.1 mg
- Sodium - 1583.7 mg
- Total Carbohydrate - 57.6 g
- Dietary Fiber - 8.1 g
- Sugars - 5.4 g
- Protein - 38.6 g
- Calcium - 387.4 mg
- Iron - 4.4 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.3 mg
In a 12 inch skillet, heat the oil, add the ground beef and cook on medium high heat until the meat has browned.
Add the onion, garlic and crushed red pepper to the browned meat. Add salt and pepper. Cook on medium heat for 5-7 minutes, until the onions are tender.
Add the tomato sauce and Italian seasoning.
Pour in the broth and half and half. Bring to a boil.
Add the dry pasta, cook, at a simmer, for about 10 minutes, uncovered until the pasta has cooked through. At this point, check the consistency of the pasta. You might want to add more liquid
Remove from heat, add the shredded cheese and stir to combine until melted.
Serve with more cheese, and green onions, chopped
NOTE: It is important to cook this dish in a 12 inch skillet and also to cook the pasta uncovered. As the pasta cooks, the liquid will reduce and be absorbed into the pasta. The starch from the pasta will thicken the sauce. The larger skillet is important because there is more surface area, which will help the sauce to reduce properly. That's also why you have to cook the pasta uncovered. If you leave it covered, some of the liquid will not evaporate and you will be left with a watery sauce
Tips & Variations
No special items needed.