Easy Tomato Bisque Pasta
A simple ingredient transforms an inexpensive meal into an elegant dinner. Great for parties, and you don't have to tell your guests your secret to the delicious creamy sauce! I made this up when I ran out of sauce one night; it's been a favorite ever since.
A simple ingredient transforms an inexpensive meal into an elegant dinner. Great for parties, and you don't have to tell your guests your secret to the delicious creamy sauce! I made this up when I ran out of sauce one night; it's been a favorite ever since.
- 1 pound ground beef
- 1 tbsp olive oil
- 1 large jar quailty marinara sauce (i prefer tomato & basil)
- 1 can condensed cream of chicken soup
- +1-1&1/2 soup cans water depending on how thick you like it
- 1 med.- large white onion chopped
- 1-2 cloves garlic chopped
- 1 cup fresh spinach chopped
- 1/2 cup mushrooms chopped (optional)
- 1 pound spiral/ rigatoni pasta we like whole wheat
- 1 tablespoon fresh grated parmesen (optional)
- 1/4 cup dry red wine (whatever is in my glass :-)
- Carbohydrate 58.1912421510153 g
- Cholesterol 49.6746891098516 mg
- Fat 11.5865872161859 g
- Fiber 8.67813357519507 g
- Protein 20.1402024286277 g
- Saturated Fat 2.65322559479084 g
- Serving Size 1 1 Serving (269g)
- Sodium 722.229504834009 mg
- Sugar 49.5131085758202 g
- Trans Fat 2.71378596542589 g
- Calories 420 calories
Step-by-step
- Start pasta to boil as directed on package, drain & keep warm while making sauce
- In large pan, heat olive oil over medium heat, add onions & garlic
- After the onions start to soften, add mushrooms if using, cooking & stirring for a few minutes, pour the wine in, scraping up any browned bits
- Add the ground beef to skillet, crumbling as it browns. Drain if needed
- After meat & veggies are cooked, add the jar of marinara, turn down the heat to medium-low (low simmer) scraping up the browned bits again
- In a bowl, mix together the canned soup & water, stir into sauce mix, add more water if thinner sauce is desired.
- Stir in chopped spinach, cook until wilted into sauce
- I usually pour the sauce over the pasta & stir together so that the sauce can get into all the little spaces.
- Sprinkle with fresh grated Parmesan
Combining canned soup with prepared marinara creates a stable emulsion that coats spiral pasta far better than standard tomato sauce alone. Thickening tomato sauces with condensed poultry velouté introduces emulsified fats and starches that prevent the sauce from breaking when combined with starchy pasta water. Cooking this dish efficiently requires careful management of limited workspace, as browning ground beef and boiling pasta simultaneously demands precise heat control on a two-burner stove.
Equipment Management in Compact Kitchens
Small cooktops present spatial challenges when working with multiple pots and pans. Boil the spiral or rigatoni pasta in a four-quart pot rather than a massive stockpot to conserve burner space and reach a rolling boil faster. Deglazing the pan with dry red wine after sautéing the onions, garlic, and mushrooms requires a wide skillet with at least two-inch sides to prevent splattering while scraping up browned fond with a wooden spatula. Whisking the condensed soup and water in a separate bowl before adding it to the skillet prevents lumps from forming in the sauce.
Pairing and Accompaniments
Rich, creamy meat sauces demand crisp, acidic elements to balance the palate between bites. Serve this pasta alongside a sharp, vinaigrette-dressed green salad utilizing bitter greens like arugula or radicchio to cut through the dairy fats. Alternatively, garlic-rubbed crusty sourdough bread toasted in a dry cast-iron skillet provides a contrasting crunchy texture to the tender pasta tubes. Maintain proper food safety by storing leftovers in an airtight glass container within the refrigerator for up to four days.
