Sunday nights are for gathering together at home, preparing for the new week, and relaxing. They’re for figuring out what to wear Monday morning, and for, during my favorite time of the year, watching NFL football.
They are definitely not for slaving over a hot stove for hours to make dinner.
That’s why my new plan for Sunday night for the past several months has been one-pan pasta dinners.
I love the way the pasta cooks with all the ingredients, thereby absorbing all the flavors of those ingredients. I love how it all cooks up in about 11 minutes. But most of all, I love eating it.
Here’s how I make it…
Sunday supper: One-pan beefy cellentani pasta
12 ounces cellentani or rotini pasta
1/2 pound ground beef (or more, if you like)
I small onion, thinly sliced
8 oz sliced mushrooms (optional)
15 oz can diced tomatoes, or 16 oz grape tomatoes, halved
Minced garlic (as much as you like; I used 4 cloves)
1/2 tsp dried Oregano
In a large frying pan with deep sides (or Dutch oven) season (salt and pepper) and brown the ground beef. Remove to a plate covered with a paper towel.
In the pan, pour in the can of tomatoes or the halved grape tomatoes.
Stir in the minced garlic.
Pour the dry pasta over the tomatoes, then top with the onions and mushrooms.
Salt the ingredients (start with about 1 tsp)
Add 5 cups of water to the pan. Bring the water to a boil, stirring frequently.
Cook for 11 minutes (check your pasta box directions), stirring frequently to discourage sticking. It’s ok to cook a bit longer if you’d like less liquid. Add the meat back into the pan, stir it in, and allow to warm back up.
After time is up, taste the pasta, checking for doneness and seasoning. Sprinkle the oregano over the pan, and stir it in.
Serve the pasta in your favorite pasta or soup bowls and shave some Parmesan over it, if possible. Enjoy!
Let me know what you think if you try it; I hope it makes your Sunday nights even better and more relaxed. What better way to start the week?