Creamy Elbow Pasta with Meat and Chipotle

INGREDIENTS

• 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

PREPARATION

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.