Spicy Beef and Artichoke Linguine
- 10 Min
- COOK TIME
- 22 Min
- READY IN
- 32 Min
Jarred sauce never tasted so good! Here, it's dressed up with ground round, artichoke heart, garlic, and a punch of crushed red pepper.
What You'll Need:
10 ounces uncooked linguine
pound ground round
2 cups vegetable primavera spaghetti sauce
1 cup water
2 tablespoons tomato paste
teaspoon crushed red pepper
3 cloves garlic, crushed
1 (14 ounce) can quartered water-packed artichoke hearts, drained
What To Do:
- Cook pasta according to package directions; drain. Cover, set aside, and keep warm.
- Meanwhile, cook beef in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well, and return beef to skillet.
- Add spaghetti sauce and next 4 ingredients to pan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in artichokes; cover and simmer 2 minutes. Serve meat mixture over pasta.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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