Description
This Sloppy Joe Pasta is a hearty and delicious twist on the classic Sloppy Joe sandwich, combining savory ground beef, vibrant vegetables, and a rich tomato sauce tossed with penne pasta. Ready in just 35 minutes, it offers an easy weeknight meal that’s both comforting and flavorful.
Ingredients
Scale
Vegetables & Meat
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 pound lean ground beef
Seasonings & Sauces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
Liquids & Base
- 3 cups chicken stock
- 24 ounces strained tomatoes (1 jar or tomato purée)
Pasta & Garnish
- 10 ounces penne or any short pasta
- 1 tablespoon chopped parsley (optional)
Instructions
- Heat the oil: In a large skillet or pan over medium heat, warm 1 tablespoon of extra virgin olive oil until shimmering.
- Sauté vegetables: Add the diced yellow onion and red bell pepper to the skillet. Cook for about 5-7 minutes until softened and fragrant, stirring occasionally.
- Brown the beef: Add the 1 pound of lean ground beef to the skillet with the vegetables, breaking it up with a spoon. Cook until browned and no longer pink, about 7-10 minutes.
- Season the mixture: Stir in 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon chili powder, and 1 tablespoon garlic powder. Mix well to coat the meat and vegetables evenly.
- Add liquids and simmer: Pour in 3 cups of chicken stock and 24 ounces of strained tomatoes or tomato purée. Stir in 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, and 2 tablespoons brown sugar. Bring the mixture to a simmer.
- Cook the pasta: Add 10 ounces of penne or your preferred short pasta directly to the skillet. Stir to combine, cover, and let cook for 12-15 minutes or until the pasta is tender and has absorbed most of the sauce. Stir occasionally to prevent sticking.
- Finish and serve: Once the pasta is cooked and the sauce has thickened, taste and adjust seasoning if needed. Sprinkle with 1 tablespoon of chopped parsley if desired. Serve hot straight from the pan.
Notes
- For a vegetarian version, substitute ground beef with plant-based ground meat or lentils.
- You can use vegetable stock instead of chicken stock for a different flavor profile.
- If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes.
- Leftovers keep well in the refrigerator for up to 3 days and reheat easily.
- This recipe is adaptable to various pasta shapes—use fusilli, rigatoni, or shells for variation.
