Creamy Roasted Red Pepper Macaroni

I loved this pasta.  It is so thick and creamy with a deep, hearty, flavor.

These pictures are actually of the leftovers on day two (on day one, it will look extra creamy).  I ate the leftovers for lunch three days in a row and it tastes just as good as on day one.   

To help make this an easy, any day of the week dish, I used a jar of roasted red peppers.  If you prefer, feel free to roast your own.  

I love adding brown sugar to tomato-base dishes.  I learned that trick from this Cheesy Chili Mac and I have been doing that ever since.  I also add it to homemade pizza sauce.  It adds a perfect richness to the sauce and helps balance out the flavors.   

To complete this outstanding pasta, serve with a side of garlic bread.

You might also like:
Spaghetti a la Philly
Baked Penne with Italian Herb and Cheese Cooking Creme
Tomato Alfredo Pasta with Grilled Chicken

Creamy Roasted Red Pepper Macaroni
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. elbow macaroni
1/2 Lb. lean ground beef
2 garlic cloves, minced
1/4 c. finely chopped onion
2 c. spinach, roughly chopped
1 (12 oz.) jar roasted red peppers, drained and chopped
1 (30 oz.) can tomato sauce
1 Tbl. brown sugar
3 tsp. Italian seasoning
1 1/2 tsp. Sriracha, opt.
a few dashes Worcestershire sauce, opt.
4 oz. cream cheese, cut into cubes
salt and pepper
1/3 c. freshly grated Parmesan, plus more for garnish

Cook elbow macaroni according to package directions.  Meanwhile, brown ground beef in a large skillet over medium heat.  Add the garlic, onion and spinach and saute for 2 minutes.  Add the chopped roasted red peppers, tomato sauce, brown sugar, Italian seasoning, Sriracha, Worcestershire sauce, cream cheese and grated Parmesan cheese.  Taste, and season with salt and pepper, to taste.  Stir until cream cheese is completely dissolved into sauce.  Cover with a lid and simmer while you wait for the pasta to finish cooking.  Once the pasta has finished cooking, drain and add to the red pepper sauce.  Stir to combine.  Garnish with additional grated Parmesan cheese and serve.  Serves: 5-6  

base sauce recipe slightly adapted from: Creme de la Crumb