Serves 1
Directions
- 1Heat a large heavy pot over high heat.
- 2Add the ground beef, breaking it up into small pieces and seasoning with salt and pepper.
- 3Cook the beef until browned and cooked through (4-5 minutes).
- 4While the ground beef is cooking, chop up your onion and carrots.
- 5Push the beef to one side of the pot.
- 6Add the onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 minutes).
- 7Stir in the red curry paste and cook until darkened and fragrant.
- 8Add the tomato sauce, swishing a bit of water in the can to get all the sauce into the pot.
- 9Bring the sauce to a simmer, then reduce heat and let it cook.
- 10In salted water, cook your pasta until just shy of al dente.
- 11Reserve ½ cup of the pasta water.
- 12Add the drained pasta to the simmering sauce.
- 13Stir in the heavy cream.
- 14Season to taste with more salt and pepper.
- 15Loosen with pasta water if needed until you get the desired consistency.
- 16Serve hot.
Ingredients
- Salt
- pepper
- 1 lb ground beef (at least 20 percent fat)
- 1 large onion, diced
- 2 carrots, diced
- 2 tbsp red curry paste
- 15 ounce can tomato sauce
- 1 lb pasta
- 1 cup heavy cream
- 0.5 cup pasta water
Equipment
large heavy pot
Tips
- Red curry paste adds instant depth and won't make it taste like curry.
- Using heavy cream helps round out the spiciness.
- Loosen with pasta water if needed before serving.
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