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Angel Hair with Creamy, Tomato Meat Sauce

Simple... Satisfying... So Good.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 6 people


  • Large Skillet or Sauteuse Pan
  • Large Pot
  • Wooden Spoon
  • Chef's Knife
  • Cutting Board


  • 1 lb Lean Ground Beef
  • 2 Tbsp Olive Oil
  • 1 large Shallot Finely Diced
  • 2 cloves Garlic minced
  • 1 Tbsp Tomato Paste
  • 1/2 cup Dry White Wine
  • 2 14oz cans Finely Chopped Tomatoes
  • 1/4 cup Heavy Cream
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper to taste
  • 1 lb Angel Hair Pasta cooked according to package directions
  • Lots! Parmesan Cheese
  • 1/4 cup Freshly Chopped Basil


  • Heat 2 Tbsp olive oil in a large pan over medium heat.
  • Add the ground beef to the pan and break up with a wooden spoon. *I usually drain my ground beef depending on how much grease there is.*
  • Once the ground beef is cooked through and drained, add the shallot and garlic to the pan. Season with a generous sprinkle of salt & pepper.
  • Add the tomato paste and caramelize, 4-5 minutes.
  • Deglaze the pan with the white wine and allow to reduce by half. Then, add the crushed tomato cans along with the red chili flakes.
  • Cook the sauce over low heat for 15 minutes.
  • Add the heavy cream to the pan and continue to cook for 10 minutes. Season the sauce to taste with salt & pepper.
  • While the sauce cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions. *Angel hair pasta doesn't take long!*
  • Using a noodle spoon or tongs, transfer the pasta directly from the pasta water to the sauce. *The pasta water will help loosen the sauce and provide a silky, starchy texture.*
  • Add the fresh basil to the sauce along with lots of parmesan cheese. Give the pasta one final toss.
  • Bon Appetit!


For a vegetarian version, simply omit the ground beef. 
For a dairy-free version, replace the heavy cream with coconut milk.