Cozy Beef and Shell Pasta with Capers (Easy Weeknight Pasta)
Cozy shell pasta with ground beef, white wine, capers, and Parmesan tossed in a light savory sauce. An easy, comforting pasta dinner ready in about 30 minutes.
Equipment
- Large deep skillet (or sauté pan)
- Large pot (for cooking pasta)
- Wooden spoon or spatula
- colander (for draining pasta)
- Chef’s knife, Cutting board
- Measuring cups and spoons
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion finely chopped
- 1 garlic clove minced
- 1 pounds ground beef
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 tsp chopped fresh thyme
- 2 tbsp small capers rinsed
- 3/4 pound shell pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp unsalted butter
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and garlic and cook, stirring often, until softened and fragrant, about 5 minutes.
- Add the ground beef, season with salt and pepper, and cook over high heat, breaking it up with a spoon, until browned and no longer pink. Continue cooking until most of the released liquid evaporates, about 7–8 minutes.Pour in the white wine and let it simmer until almost completely reduced, about 4–5 minutes.
- Add the chicken stock, thyme, and capers. Reduce the heat to medium and let the sauce simmer until slightly reduced and flavorful, about 10 minutes.
- Meanwhile, cook the shell pasta in a large pot of salted boiling water until al dente. Drain well.Add the cooked pasta to the skillet along with the grated Parmigiano-Reggiano, parsley, and butter. Toss over medium heat until the butter melts and the sauce lightly coats the pasta, about 1–2 minutes. Serve warm.