Crispy-Edge Beef and Shells with Burst Tomatoes
Ingredients
- 1 poundground beef
- 1 poundpasta shells
- 2 cupscherry tomatoes
- 4 clovesgarlic
- ·yellow onion
- 3 cupschicken or vegetable broth
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese
- ¼ cupfresh basil
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh basil for garnish.
Method
- 01
Dice the yellow onion. Mince the garlic. Set a large, deep skillet or shallow pot over medium-high heat.
- 02
Add 1 tablespoon olive oil. Once hot, add the ground beef and cook, breaking it apart with a spoon, until browned and edges begin to crisp, about 5 minutes. Transfer to a plate.
- 03
Add the remaining 2 tablespoons olive oil to the pan. Stir in diced onion and cook until softened, about 3 minutes. Add minced garlic and red pepper flakes, cook for 1 minute.
- 04
Pour in 3 cups broth. Bring to a simmer and add the pasta shells, stirring to submerge. Return the browned beef to the pan.
- 05
Simmer, stirring occasionally, for 8 to 10 minutes until pasta is nearly tender. Add the cherry tomatoes and cook for another 2 minutes until they begin to burst.
- 06
Taste and season with kosher salt and black pepper. Stir in the parmesan. Top with fresh basil and serve.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dash of hot sauce stirred in at the end adds extra kick without overwhelming the dish.
This is a one-pan meal cooked entirely in the skillet—the pasta cooks directly in the broth, absorbing flavor as it simmers. If the pan dries out before the pasta is tender, add a splash more broth.