- 1 pound penne pasta
- 2 tablespoons olive oil
- 3/4 pound ground beef
- 1 (16 ounce) can pineapple chunks, drained and juice reserved
- 1 leek, trimmed and thinly sliced
- 3 tablespoons mild curry powder
- 1 tablespoon chicken bouillon granules
- 1 pinch salt and freshly ground black pepper to taste
- 6 tablespoons ketchup, or more to taste
- 3 tablespoons tomato paste, or more to taste
- 3/4 cup heavy whipping cream
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a large skillet over medium-high heat and cook ground beef until browned and crumbly, 5 to 10 minutes. Add pineapple and leek and cook over high heat for 5 minutes. Pour in a few tablespoons of the pineapple juice. Season with curry, chicken granules, salt, and pepper.
- Stir in ketchup and tomato paste and mix well. Cover skillet and simmer sauce over low heat for 5 to 8 minutes. Add more pineapple juice if sauce appears dry. Pour in cream and mix with drained penne.
06/28/2019
recipepes.com
quick pasta with ground beef, pineapple, and curry-cream sauce, recipe
PT15M
PT1H
5
455 calories
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