Creamy Elbow Pasta with Meat and Chipotle


  • 500g of Elbow La Moderna® pasta
  • 400g of ground beef
  • 400g of frozen peas
  • 1/2 cup of tomato puree
  • 2 cups of cream
  • 1/2 finely chopped onion
  • 4 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 tablespoon of rosemary
  • 2 tablespoons of chipotle chili in adobo sauce
  • Salt


  1. In a large skillet or pot, fry the onion, ground beef, chipotle, and rosemary in the olive oil and butter. Add the frozen peas after 5 minutes.
  2. When everything is cooked, add the tomato puree, and after 5 minutes, the cream. Season with salt to taste.
  3. Meanwhile, cook the pasta according to the instructions on the package, reserve a little of the cooking water (1/2 cup), and drain.
  4. Pour the pasta into the skillet, mix with the sauce, and add a little of the reserved cooking water if it looks a little dry.

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