Creamy Tuscan Chili Mac (Printable)

Italian-American fusion pasta with sun-dried tomatoes, spinach, and Parmesan in a creamy sauce.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta

→ Meats

02 - 1 lb ground beef or Italian sausage

→ Vegetables

03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and chopped
06 - 4 cups baby spinach, roughly chopped

→ Dairy & Cream

07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese

→ Pantry

09 - 1 can (14.5 oz) crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 0.5 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste

# How to Make It:

01 - Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or Italian sausage to the pot. Break up with a spoon while cooking until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
04 - Stir in sun-dried tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 2 minutes until fragrant.
05 - Pour in crushed tomatoes and broth. Bring to a simmer over medium heat, then reduce heat and cook for 5 minutes.
06 - Stir in heavy cream and Parmesan cheese until the sauce reaches a creamy consistency and cheese is fully melted.
07 - Add chopped spinach and stir until completely wilted into the sauce.
08 - Gently fold the cooked pasta into the sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
09 - Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering a pot when you actually cooked dinner in under 40 minutes.
  • The creamy Tuscan sauce transforms ordinary pasta into something that makes people ask for your secret.
  • Ground beef and spinach hide in plain sight, making this feel indulgent while still being nourishing.
  • One pot means less cleanup, which honestly feels like the best part of cooking on a weeknight.
02 -
  • Don't add the cream to a boiling sauce or it can break and look curdled, always reduce to a simmer first, then add it slowly while stirring.
  • The sun-dried tomato oil is genuinely better than neutral olive oil for this dish, so don't discard it or substitute it without trying it once the way it's meant to be.
  • If your sauce seems too thick after simmering, thin it with a splash of broth rather than cream, which will keep it balanced instead of becoming overly rich.
03 -
  • If you want extra creaminess without it becoming heavy, substitute half the Parmesan with fresh mozzarella that you stir in at the very end so it gets melty without fully breaking down.
  • A tiny pinch of nutmeg stirred into the cream before you add it will make people ask what secret ingredient you used, and nutmeg is your answer.
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