Creamy Tuscan Beef and Penne

Name: Creamy Tuscan Beef and Penne with Kale and Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 unit Scallions; 4 oz Kale; 10 oz Ground Beef; 6 oz Penne; 1 tbsp Tuscan Heat Spice; 3 tbsp Tomato Paste; 2 tbsp Cream Cheese; 2 tbsp Sour Cream; 1/4 cup Parmesan Cheese; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Kale and Parmesan

By Recipe0 System

Does the thought of a big bowl of pasta put a smile on your face? We’re right there with you. Quick, comforting, and the perfect carby canvas for a multitude of delicious toppings--it’s essentially a hug disguised as dinner. … This dish proves our point. Al dente penne is tossed in a rich, creamy meat sauce studded with hearty kale and sprinkled with nutty Parmesan and bright scallion greens. Our chefs guarantee it’ll make stomachs happy.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
4 oz Kale
10 oz Ground Beef
6 oz Penne
1 tbsp Tuscan Heat Spice
3 tbsp Tomato Paste
2 tbsp Cream Cheese
2 tbsp Sour Cream
1/4 cup Parmesan Cheese
2 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Remove any large stems and ribs from kale; thinly slice leaves.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon and leaving as much fat in pan as possible, transfer beef to a large bowl.
3

Once water is boiling, add penne to pot. Cook until al dente, about 10 minutes. Reserve 2 cups pasta cooking water, then drain and set aside. Return pot to stove.
4

Add kale to pan with reserved fat and season generously with salt and pepper. Cook over medium-high heat, stirring often, until tender and bright green, 5-7 minutes. (TIP: If pan seems dry, add another drizzle of olive oil.) Turn off heat. Transfer to bowl with beef.
5

Heat 1 TBSP butter in pot used to cook pasta. Add scallion whites and half the Tuscan Heat Spice. Cook, stirring, until tender, 1-2 minutes. Add tomato paste and cook, stirring, until dark red, 1-2 minutes. Stir in cream cheese, sour cream, and ¾ cup pasta cooking water until thoroughly combined. Reduce heat to medium low.
6

Stir beef and kale, pasta, 1 TBSP butter, ¼ cup remaining pasta cooking water, and remaining Tuscan Heat Spice into pot with sauce. Cook, stirring, until thoroughly combined, 1-2 minutes. (TIP: If pan seems dry, gradually add remaining pasta cooking water to achieve desired consistency.) Season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and scallion greens.

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