Spicy Poblano Beef Pasta with Creamy Tomato Sauce

This recipe takes the familiar comfort of a classic bolognese and gives it a smoky, spicy upgrade with poblano peppers. The mild heat from the poblanos pairs beautifully with rich ground beef and a touch of sour cream for a creamy finish. It’s a quick, one-pan meal that feels special enough for a weekend dinner but comes together on a busy weeknight.

Don’t skip the step of blistering the poblano slices-it brings out their earthy flavor and adds a subtle char that elevates the whole dish. Serve with plenty of grated Parmesan and a side of crusty bread to soak up every last drop of sauce.

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce FettuccineView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, dice the onion, finely chop the carrot, strip the thyme leaves, mince the garlic and core, seed and thinly slice the poblano (remove white veins for less heat).
2. Heat 1 tablespoon olive oil in a tall-sided pan over medium heat. Add the beef, season with salt and pepper and cook for 6-8 minutes, breaking it up, until browned. Transfer to a bowl.
3. In the same pan, add a little more oil if needed and cook the poblano slices over medium-high heat for about 2 minutes until blistered. Add the garlic and cook 30 seconds until fragrant. Season and transfer to the bowl with beef.
4. Add another teaspoon oil to the pan. Cook the onion, thyme and carrot with salt and pepper over medium heat for 5 minutes until softened. Return the beef and poblanos to the pan, add the diced tomatoes and simmer for 10 minutes.
5. Meanwhile, cook the fettuccine in the boiling water for 9-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain. Add the pasta to the sauce with a splash of pasta water and the sour cream. Toss well, taste and adjust seasoning with salt and pepper.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or linguine works well. Short shapes like penne are also fine.

Can I make this vegetarian?

Absolutely. Substitute the ground beef with plant-based crumbles or finely chopped mushrooms. Cook them the same way.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.