Save My sister called me one rainy Tuesday asking if I could make something that felt Italian but also reminded her of the chili mac our mom used to make. I stood in my kitchen staring at a jar of sun-dried tomatoes and thought, why not bridge those two worlds? Twenty minutes later, I was tasting something that made me stop mid-spoon, realizing I'd accidentally created comfort food that tasted like a Roman trattoria. This dish became the answer to every time someone says they want something hearty but also a little fancy.
I made this for my book club once and watched someone take a second bowl without asking. Nobody talked about the book that night, just passed compliments around the table about sun-dried tomatoes and how the cream made everything taste like a restaurant meal. That's when I knew this recipe had crossed from just good to genuinely memorable.
Ingredients
- Elbow macaroni (12 oz): Use the short, curved pasta so the creamy sauce clings to every bite and doesn't slide off like spaghetti would.
- Ground beef or Italian sausage (1 lb): Sausage adds a hint of fennel and spice, but ground beef keeps things simpler if that's what you have on hand.
- Yellow onion (1 small, diced): The sweetness mellows out as it cooks, creating a foundation that balances the tanginess of tomatoes.
- Garlic (3 cloves, minced): Don't skip the 1-minute bloom after adding it, because that's when the magic actually happens in your pot.
- Sun-dried tomatoes (1 cup, drained and chopped): Reserve that oil they sit in and use it instead of plain olive oil, the flavor difference is immediately noticeable.
- Baby spinach (4 cups, chopped): It looks like an impossible amount until it hits the heat and becomes this tender, earthy component that nobody expects.
- Heavy cream (1 cup): This is what transforms the whole dish from chili-like to something that feels creamy and elegant.
- Parmesan cheese (1 cup, grated): Freshly grated melts smoother than pre-shredded, though either works in a pinch.
- Crushed tomatoes (14.5 oz can): The canned version is actually preferable here because it breaks down into the sauce perfectly.
- Chicken or vegetable broth (2 cups): This prevents the sauce from becoming too thick and lets all the flavors swim together.
- Tomato paste (2 tbsp): A small amount concentrates the umami without making the dish taste aggressively tomatoey.
- Oregano and basil (1 tsp each, dried): These dried herbs work better than fresh in this case because they infuse more gradually into the sauce.
- Crushed red pepper flakes (1/2 tsp, optional): Add this if you want a whisper of heat that doesn't overwhelm the creaminess.
Instructions
- Boil your pasta just under done:
- Cook it until it's almost al dente but still has a tiny bit of resistance when you bite it. It'll finish cooking when it mingles with the sauce, and overcooked pasta will turn mushy. Drain it in a colander and leave it alone for now.
- Build your flavor base with heat:
- Warm your olive oil in a large pot over medium heat, then add the diced onion and let it soften into sweet submission, about 3 minutes. You're listening for a gentle sizzle and smelling the onion lose its sharpness.
- Wake up the garlic:
- Add your minced garlic and let it cook for exactly 1 minute, until the kitchen smells incredible. This blooming step is non-negotiable because raw garlic would taste harsh in the finished dish.
- Brown your meat with intention:
- Crumble your ground beef or sausage into the pot and cook it until it loses all its pink, breaking it up as you go. If excess grease pools on top, drain some of it out, but leave a little for flavor.
- Layer in the tomato components:
- Stir in your chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes. Let everything cook together for 2 minutes so the tomato paste darkens slightly and the herbs release their essence.
- Add liquid and let it simmer:
- Pour in the crushed tomatoes and broth, bring the pot to a gentle simmer, then reduce the heat and cook for 5 minutes. You're letting all these elements get acquainted before the cream arrives.
- Introduce the cream and cheese:
- Slowly stir in the heavy cream and Parmesan cheese, watching as the sauce transforms into something silky and luxurious. The cheese melts almost immediately and creates this beautiful, glossy coating on everything in the pot.
- Wilt in the spinach:
- Add the chopped baby spinach and stir gently until it surrenders and darkens, which takes maybe a minute. The wilting spinach gets silky from the cream and becomes almost tender.
- Marry the pasta with the sauce:
- Fold your cooked pasta into the creamy sauce and let everything simmer together for 2 to 3 minutes. During this time the pasta absorbs the flavors and everything becomes one cohesive, gorgeous dish.
- Taste and adjust:
- Season with salt and black pepper, tasting as you go because everyone's salt tolerance is different. A crack of fresh pepper right at the end makes a visible and delicious difference.
Save There's a moment when you fold that pasta into the creamy sauce and everything transforms from separate ingredients into something that feels whole. My daughter called it fancy mac and cheese, and I realized that's exactly what it is, just wearing a Tuscan dress.
The Secret of Sun-Dried Tomato Oil
I used to discard the oil from sun-dried tomatoes like it was worthless, until one day I ran out of regular olive oil mid-recipe. That oil sitting at the bottom of the jar is intensely concentrated tomato flavor that no bottle of neutral oil can match. Now I specifically buy sun-dried tomatoes in oil rather than oil-packed separately because that marriage of tomato and olive has already happened. It makes an immediate, noticeable difference in the depth of your sauce, so treat it as an ingredient rather than something to throw away.
Why This Dish Works as Comfort Food
Chili mac is already a comfort dish, but adding Tuscan elements like sun-dried tomatoes and fresh spinach elevates it without making it feel pretentious. The cream mellows the acidity from the tomatoes and creates a sauce that feels indulgent, while the spinach adds a vegetable component that your body actually appreciates. It sits at this beautiful intersection where it tastes like something you'd order at a nice restaurant, but it's simple enough to make on a Tuesday when you're exhausted. The pasta absorbs all these flavors and becomes the vehicle for something memorably good, not just filling.
Serving and Storage Wisdom
Serve this hot and fresh from the pot if you can, because the creaminess is at its glossiest and most appealing right after it finishes cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, and when you reheat it, add a splash of broth to loosen the sauce back to its original consistency.
- Freshly grated Parmesan on top right before serving looks more special and tastes fresher than mixing it all in at once.
- A simple green salad with lemon vinaigrette on the side cuts through the richness and makes the meal feel more balanced.
- This pairs perfectly with a crisp white wine like Pinot Grigio, which echoes the creamy, herbaceous notes of the dish itself.
Save This recipe turned into something I make whenever I want to feel like I've cooked something special without the stress of a complicated dinner. It's become the dish I trust when I want to impress someone with minimal effort and maximum flavor.
Recipe Help & Answers
- → Can I make this vegetarian?
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 Parmesan sauce.
- → What pasta works best?
Elbow macaroni is traditional for chili mac, but any small pasta shape works well. Try penne, cavatappi, or shells for different textures that hold the creamy sauce beautifully.
- → Can I use milk instead of heavy cream?
Heavy cream provides the richest texture, but half-and-half or whole milk can be substituted. The sauce will be slightly lighter, so you may want to add extra Parmesan to maintain creaminess.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream to restore the sauce's creamy consistency.
- → Can I freeze this dish?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding a bit of cream or broth as the sauce may thicken when frozen.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or focaccia is ideal for soaking up the creamy sauce. A light Pinot Grigio or Chianti complements the Italian flavors.