Pin It My neighbor Marco showed up one Tuesday evening with a container of sun-dried tomatoes from his garden and wouldn't leave until I promised to make something with them. We ended up combining his Italian heritage with my love of comfort food, and this Creamy Tuscan Chili Mac was born right there in my kitchen. It's the kind of dish that bridges two worlds and somehow feels like home no matter where you're from.
I made this for my book club last month when everyone was expecting the same tired pasta dishes we always serve. The moment people tasted it, the whole room went quiet in that way that means they're genuinely surprised. One guest asked for the recipe before she'd even finished her bowl, and honestly, that's when I knew this was something special.
Ingredients
- 12 oz elbow macaroni: Small pasta shapes work best here because they catch the creamy sauce in all their little curves.
- 1 lb ground beef or Italian sausage: Sausage adds more herbaceous flavor, but ground beef keeps things lighter if that's your preference.
- 1 small yellow onion, finely diced: This creates a sweet, mellow base that mellows out during cooking.
- 3 cloves garlic, minced: Don't skip the mincing step, as it distributes the garlic flavor evenly throughout.
- 1 cup sun-dried tomatoes in oil: Use the oil they're packed in for cooking, it's liquid gold and adds deep flavor you can't replicate.
- 4 cups baby spinach: It wilts down dramatically, so this generous amount becomes just enough in the final dish.
- 1 cup heavy cream: This is what transforms the whole thing from chili into something creamy and luxurious.
- 1 cup grated Parmesan cheese: Freshly grated makes a real difference in how smoothly it melts into the sauce.
- 1 can crushed tomatoes: The backbone of the sauce, providing acidity and body.
- 2 cups low-sodium broth: Choose chicken or vegetable depending on your meat choice.
- 2 tbsp tomato paste: This concentrates the tomato flavor and deepens the color beautifully.
- 2 tbsp olive oil: I use the reserved sun-dried tomato oil plus a bit of regular olive oil.
- 1 tsp dried oregano and 1 tsp dried basil: These dried herbs bloom when they hit the warm sauce, don't switch to fresh here.
- 1/2 tsp crushed red pepper flakes: Optional, but a gentle warmth balances the richness perfectly.
- Salt and black pepper: Taste as you go, the broth is already salted so be cautious at first.
Instructions
- Get your pasta ready:
- Boil salted water and cook the pasta until just shy of fully tender, it'll continue cooking slightly when you fold it into the sauce. Drain and set aside in a clean bowl.
- Build your flavor base:
- Heat your oil in a large pot over medium heat, then add the diced onion and let it soften for about three minutes until it becomes translucent and sweet smelling. You'll know it's ready when your kitchen starts to smell like something good is happening.
- Wake up the garlic:
- Add the minced garlic and stir for just one minute, watching it carefully so it softens without browning. If it starts to brown, the flavor turns bitter, so timing matters here.
- Brown your meat:
- Add the ground beef or sausage to the pot, breaking it apart with your spoon as it cooks until there's no pink left and it's all golden brown. If you notice excess grease pooling, go ahead and drain some of it off.
- Layer in the Tuscan elements:
- Stir in the chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes if using, and cook everything together for two minutes. This short cooking time helps release the herb flavors into the oil.
- Add your liquid base:
- Pour in the crushed tomatoes and broth, then bring the whole pot to a simmer before reducing heat to medium-low. Let it bubble gently for five minutes so the flavors start to get to know each other.
- Make it creamy:
- Reduce heat to low and stir in the heavy cream and Parmesan cheese slowly, watching as the sauce becomes silky and rich. Keep stirring until the cheese is completely melted and incorporated.
- Add your greens:
- Dump in the spinach and stir until it wilts completely into the sauce, which happens faster than you'd think. This is where the dish gets both nutrition and a gorgeous green color.
- Bring it all together:
- Gently fold the cooked pasta into the sauce and let everything simmer together for two to three minutes. This resting time lets the pasta absorb the flavors and ensures every bite tastes cohesive.
- Season and serve:
- Taste your creation and adjust salt and pepper to your liking, then serve immediately with extra Parmesan scattered on top. The dish is best enjoyed hot when the cream is still silky.
Pin It There's something almost magical about watching people experience the combination of Italian comfort and American heartiness on one plate. My mom, who's a purist about her Italian food, actually approved of this dish, which felt like winning an award.
The Magic of Sun-Dried Tomatoes
Sun-dried tomatoes in oil aren't just an ingredient, they're a flavor multiplier in this dish. The oil they're packed in carries concentrated tomato essence and herbs, so always reserve it and cook with it. Most people throw away that oil thinking it's just packing material, but using it is the difference between good and extraordinary.
Adjusting for Your Preferences
This recipe is flexible enough to work with what you have on hand or what you're avoiding. A vegetarian version works beautifully if you use vegetable broth and add an extra cup of mushrooms for umami depth. You can also swap half the Parmesan for mozzarella if you want the sauce even creamier, or add a pinch of nutmeg if you like a warm spice note running through it.
Storage and Wine Pairing
This dish actually tastes even better the next day when the flavors have deepened, so don't hesitate to make it ahead and reheat it gently. For pairing, a crisp Pinot Grigio cuts through the richness, or if you prefer red wine, a light-bodied Chianti works beautifully.
- Store leftovers in an airtight container for up to three days in the refrigerator.
- Reheat gently over low heat with a splash of broth to restore the sauce consistency.
- This freezes well for up to three months, making it perfect for quick weeknight dinners.
Pin It This Creamy Tuscan Chili Mac has become my go-to dish when I want something that feels special but doesn't require special skills. It's proof that sometimes the best recipes come from saying yes to a neighbor with a container of sun-dried tomatoes.
Questions & Answers
- → Can I make this vegetarian?
Absolutely. Omit the ground beef or Italian sausage and use vegetable broth instead of chicken broth. Consider adding diced bell peppers or mushrooms for extra texture and substance.
- → What type of pasta works best?
Elbow macaroni is traditional, but any small pasta shape catches the creamy sauce beautifully. Try cavatappi, penne, shells, or farfalle for similar results with slightly different textures.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or cream to restore the sauce's consistency. The pasta will absorb more liquid as it sits.
- → Can I freeze this dish?
Yes, though the texture may change slightly. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The cream sauce may separate slightly but will come together when reheated with stirring.
- → What can I substitute for sun-dried tomatoes?
If sun-dried tomatoes aren't available, use diced roasted red peppers for sweetness or add extra tomato paste for depth. Alternatively, chopped olives or capers can provide a similar briny intensity.
- → How can I make this spicier?
Increase the crushed red pepper flakes to 1 teaspoon, or add fresh diced jalapeños when sautéing the onions. A pinch of cayenne pepper or hot sauce added with the tomatoes also works well.