The entire family enjoys this spaghetti recipe, which is prepared in a flash. The sauce is frequently doubled for the next day. Instead of combining the sauce all at once, I then dish it over the pasta.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound penne or other pasta of your choice
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 (15 ounce) can pineapple chunks, drained, liquid reserved
- 1 medium leek, cleaned and thinly sliced
- 3 tablespoons mild curry powder
- 1 tablespoon instant vegetable bouillon granules
- salt and freshly ground black pepper to taste
- ½ cup ketchup
- 4 tablespoons tomato paste
- 1 cup heavy cream
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
- Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
- Pour in cream and mix to combine. Cook for 2 more minutes.
- Drain pasta and add to the skillet with the sauce. Mix well and serve.
Nutrition Facts
| Calories | 1011 kcal |
| Carbohydrate | 117 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 21 g |
| Sodium | 568 mg |
| Sugars | 29 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and easy pasta – I used scallions instead of leek and sauteed it after I browned the meat before adding the pinapple. Total comfort food for me.
everyone liked it