penne pasta with chuck roast and tomatoes chuck roast pasta

Hello everyone! If you are looking for some serious comfort food to feed your family this week, you have come to the right place. We all know that nothing beats a home-cooked meal that makes the whole house smell like a five-star restaurant. Whether you are dealing with picky kids or just want something hearty after a long day of work, these two recipes are guaranteed to satisfy everyone at the table. We are talking about deep, rich flavors and ingredients that are easy to find at your local market. You don't need to be a professional chef to make these; you just need a little bit of love and some good quality ingredients. Let's get right into these delicious pasta dishes that will surely become favorites in your household!

Chuck Roast Pasta - The Clean Eating Couple

This Chuck Roast Pasta is the definition of comfort in a bowl. You know how we love a good deal on meat? Well, chuck roast is one of those cuts that is affordable but becomes incredibly tender and flavorful when you cook it low and slow. This dish takes that succulent, shredded beef and tosses it with your favorite pasta to create a meal that feels very high-end. It is perfect for those Sunday dinners where you want to gather everyone around the table and see them leave with full, happy bellies. The sauce gets so much flavor from the beef juices, and every bite is just pure bliss. Believe me, once you try this, you won't want to make regular meat sauce ever again!

Ingredients:

• 2 to 3 pounds of Chuck Roast, trimmed of excess fat
• 1 pound of your favorite long pasta (Pappardelle or Fettuccine works great)
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 cloves of garlic, minced (don't be shy with the garlic!)
• 2 tablespoons tomato paste
• 1 cup red wine (optional, or use extra beef broth)
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Freshly grated parmesan cheese for serving

Instructions:

First, season your chuck roast generously with salt and pepper on all sides. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Sear the meat until it is nice and brown on all sides—this is where all the flavor starts! Once browned, remove the meat and set it aside. In the same pot, add your onion and cook until soft, then stir in the garlic and tomato paste for about a minute until fragrant. Pour in the wine or broth to deglaze the pan, scraping up all those tasty brown bits from the bottom. Put the beef back into the pot, add the herbs and the rest of the broth. Cover and simmer on low for about 3 to 4 hours until the beef pulls apart easily with a fork. While the beef is finishing, cook your pasta according to the package directions. Shred the beef, toss it back into its savory sauce, and then mix in your cooked pasta. Serve it hot with plenty of parmesan cheese on top!

Penne with Sausage and Roasted Tomatoes Recipe | Life's Ambrosia

Next up, we have a recipe that is a bit brighter but just as satisfying. If you have some tomatoes in the fridge that are getting a bit soft, this is the perfect way to use them up. Roasting tomatoes is like magic—it brings out all their natural sweetness and creates a light, fresh sauce that coats the penne perfectly. Combined with savory Italian sausage, it creates a wonderful balance of flavors. This is a great "busy weekday" meal because it doesn't take hours to simmer, but it tastes like you spent a lot of time in the kitchen. My family loves the little "pop" of flavor from the roasted tomatoes. It is simple, fresh, and oh-so-delicious!

Ingredients:

• 1 pound Penne pasta
• 1 pound Italian sausage (you can use sweet or spicy, depending on your taste)
• 2 cups cherry or grape tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (if you like a little kick)
• 1/4 cup fresh basil leaves, torn
• 1/2 cup grated parmesan or pecorino romano cheese
• Salt and pepper to taste

Instructions:

Preheat your oven to 400 degrees Fahrenheit. Toss the cherry tomatoes with a little olive oil, salt, and pepper on a baking sheet. Roast them for about 15 to 20 minutes until they start to burst and look slightly charred. While those are in the oven, bring a large pot of salted water to a boil and cook your penne until al dente. In a large skillet, cook the Italian sausage (remove the casings first) over medium heat, breaking it up into small crumbles until it is fully browned. Add the sliced garlic and red pepper flakes to the sausage and cook for just another minute. When the pasta is done, save about a half-cup of the pasta water before draining. Add the cooked penne and the roasted tomatoes (including all the juices from the pan) into the skillet with the sausage. Toss everything together, adding a little pasta water if it looks too dry. Finish with the fresh basil and a generous handful of cheese. It’s so simple but so good!

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