Spicy Beef and Artichoke Linguine
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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
- 1/2 pound ground round
- 2 cups vegetable primavera spaghetti sauce
- 1 cup water
- 2 tablespoons tomato paste
- 1/2 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.