Save The smell of sun-dried tomatoes sizzling in olive oil always takes me straight back to that rainy Tuesday when I threw together what I had in my fridge and pantry. I wasn't planning anything fancy, just comfort food with a little Mediterranean flair. The spinach wilted into the creamy sauce, the Parmesan melted into golden threads, and suddenly my weeknight dinner felt like something worth writing down. My neighbor knocked on the door just as I was plating it, drawn by the smell drifting through the hallway. We ended up sharing bowls on the couch, and she's been asking for the recipe ever since.
I made this for my book club on a night when I was running late from work. Everyone was skeptical when I said it was Italian chili mac, but after the first bite, the room went quiet. Someone called it comfort food with an accent, and honestly, that stuck with me. It's become my go-to for evenings when I want something hearty but don't want to feel like I'm eating the same old thing. There's something about that first spoonful, creamy and savory with little bursts of tang from the sun-dried tomatoes, that just works.
Ingredients
- Elbow macaroni or small pasta: The small shape holds onto the creamy sauce beautifully, and cooking it just to al dente keeps it from getting mushy when you fold it in at the end.
- Ground beef or Italian sausage: Italian sausage adds a fennel and herb kick that deepens the whole dish, but ground beef keeps it simple and familiar if that's what you prefer.
- Yellow onion: Dicing it finely means it melts into the sauce and adds sweetness without chunky texture.
- Garlic: Fresh garlic bloomed in oil creates that aromatic base that makes your kitchen smell like an Italian grandmother is cooking.
- Sun-dried tomatoes in oil: These bring concentrated umami and a slight chewiness, plus their oil is liquid gold for sauteing.
- Baby spinach: It wilts down to almost nothing but adds color, nutrients, and a subtle earthiness that balances the richness.
- Heavy cream: This is what transforms the tomato base into a luscious, velvety sauce that coats every noodle.
- Parmesan cheese: Freshly grated Parmesan melts smoothly and adds that nutty, salty finish that ties everything together.
- Crushed tomatoes: They provide the tomatoey backbone without being too chunky or watery.
- Chicken or vegetable broth: Low-sodium broth lets you control the seasoning and keeps the sauce from being too thick.
- Tomato paste: A spoonful adds depth and richness, intensifying the tomato flavor without extra liquid.
- Olive oil: Use the oil from the sun-dried tomatoes if you can, it's already infused with flavor and saves waste.
- Dried oregano and basil: These classic Italian herbs bring warmth and familiarity to the sauce.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up your palate without overwhelming.
- Salt and black pepper: Always taste at the end and adjust, because the Parmesan and broth already bring saltiness.
Instructions
- Boil the pasta:
- Cook your elbow macaroni in salted water until it's just al dente, with a slight bite. Drain it and set it aside, resisting the urge to rinse it so the sauce clings better later.
- Soften the onion:
- Heat olive oil in a large pot over medium heat, then add the diced onion and let it cook until it's soft and translucent, about 3 minutes. You'll know it's ready when the kitchen starts to smell sweet and inviting.
- Bloom the garlic:
- Toss in the minced garlic and stir for about a minute, just until it's fragrant and golden. Don't let it brown or it'll turn bitter.
- Brown the meat:
- Add your ground beef or Italian sausage, breaking it up with a wooden spoon as it cooks. Once it's browned and cooked through, drain off any excess fat so the sauce doesn't get greasy.
- Add the tomato flavors:
- Stir in the chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes if you're using them. Let everything cook together for 2 minutes so the spices bloom and the tomato paste darkens slightly.
- Build the base:
- Pour in the crushed tomatoes and broth, then bring the mixture to a simmer. Reduce the heat and let it cook gently for 5 minutes, letting the flavors start to meld.
- Make it creamy:
- Stir in the heavy cream and grated Parmesan, watching as the sauce transforms into something silky and luxurious. Keep stirring until the cheese is fully melted and incorporated.
- Wilt the spinach:
- Add the chopped spinach and stir it in, letting it wilt down into the sauce. It'll shrink quickly, so don't worry if it looks like too much at first.
- Combine pasta and sauce:
- Gently fold the cooked pasta into the sauce, making sure every piece is coated. Let it simmer together for 2 to 3 minutes so the pasta absorbs some of the sauce and everything melds.
- Season and serve:
- Taste and add salt and black pepper as needed, then serve it hot with extra Parmesan on top if you like. The first bite should be creamy, savory, and just a little tangy.
Save This dish showed up at a potluck I hosted last spring, and it was the first one to disappear. People kept coming back for seconds, scraping the pot with their spoons and asking what made it so different from regular chili mac. I realized then that it wasn't just the ingredients, it was the way the Tuscan flavors made something familiar feel new again. Food has a way of doing that, taking you somewhere else while still feeling like home.
Making It Your Own
If you want to go vegetarian, just skip the meat entirely and use vegetable broth instead of chicken. The sun-dried tomatoes and Parmesan still give you plenty of umami and richness, so you won't miss it. I've also swapped in half mozzarella for the Parmesan when I wanted it extra gooey and stretchy. Some nights I add a handful of white beans for extra protein and creaminess. Play with it until it feels like yours.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to four days. The pasta absorbs more sauce as it sits, so when you reheat it, add a splash of broth or cream to bring back that silky texture. I usually reheat it gently on the stovetop over low heat, stirring often so the cheese doesn't break. Microwaving works in a pinch, just cover it and stir halfway through so it heats evenly.
Serving Suggestions
This is rich enough to stand on its own, but a simple side salad with lemon vinaigrette cuts through the creaminess perfectly. Crusty bread is always a good idea for mopping up any sauce left in the bowl. If you're feeling fancy, pair it with a crisp Pinot Grigio or a light-bodied red like Chianti.
- Top with fresh basil or parsley for a pop of color and freshness.
- Serve with garlic bread or focaccia on the side for a full Italian-inspired meal.
- A sprinkle of extra red pepper flakes at the table lets everyone adjust the heat to their liking.
Save This recipe has become one of those reliable weeknight wins that never feels boring. Every time I make it, I'm reminded that comfort food doesn't have to be plain, it just has to make you feel good.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the ground beef or sausage and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or white beans for added protein and texture.
- → What type of pasta works best?
Elbow macaroni is traditional, but any small pasta shape works well. Try shells, rotini, or penne. Just cook to al dente according to package directions so it doesn't become mushy when combined with the sauce.
- → Can I substitute the heavy cream?
Half-and-half can work, though the sauce will be slightly less rich. For a lighter version, use milk mixed with a tablespoon of flour to help thicken. Avoid non-dairy substitutes as they may separate when heated.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore the creamy texture. The pasta may absorb some sauce as it sits.
- → Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes provide concentrated flavor and a unique texture that's key to the Tuscan character. Fresh tomatoes won't deliver the same intensity, but you could use halved cherry tomatoes as an additional ingredient alongside the sun-dried ones.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Vermentino complements the creamy sauce beautifully. For red wine lovers, try a light-bodied Chianti or Sangiovese that won't overpower the delicate Tuscan flavors.