Golden Olive Oil Shell Pasta with Beef and Peas Step-by-step instructions

Before you start

Before you start, bring a large pot of salted water to a boil for the pasta. Cook the conchiglie according to package instructions until al dente, then drain and set aside. Meanwhile, prep your aromatics: mince the garlic, chop the onion, and dice the carrots.

Measure out the peas, broth, and seasonings so they're ready to go. Have your skillet and lid nearby. The entire cooking process moves quickly, so having everything prepped makes it seamless.

Instructions

Sizzle and Sear

1. 1Sizzle the Aromatics and Tomatoes
   Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the minced garlic and chopped onion, and cook for 1 minute until fragrant. Place the whole tomatoes cut-side down into the sizzling oil and let them blister for 2-3 minutes without moving them. Cover the skillet with a glass lid and reduce the heat to medium. Let the tomatoes soften and burst, about 5 minutes.
   Look for The garlic smells nutty, the onions soften, and the tomato skins start to blister and char slightly.
   Tip Don't stir the tomatoes while they blister—this creates a deeper, roasted flavor.
2. 2Brown the Beef
   Uncover the skillet and add the ground beef directly to the pan. Break it up with a wooden spoon and season with salt, black pepper, and oregano. Cook, stirring occasionally, until the beef is browned and cooked through, about 5-7 minutes. The tomatoes will start to burst as the meat browns.
   Look for The beef is no longer pink and has browned bits sticking to the pan; the tomatoes are collapsing.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the beef sit undisturbed for a minute before stirring to get a good sear.

The skillet is aromatic with garlic and onion, the tomatoes have blistered and burst slightly, and the beef is browned and seasoned. The bottom of the pan has browned bits that will flavor the sauce. At this point, the tomatoes should be soft enough to mash easily with a spoon.

Simmer and Fold

3. 3Mash the Tomatoes and Simmer the Ragù
   Once the beef is browned, use the back of the spoon to mash the burst tomatoes directly into the pan. Stir in the sweet green peas, diced carrots, and hot vegetable broth. Bring the mixture to a simmer and let it cook uncovered for 5 minutes, allowing the sauce to thicken and the vegetables to soften.
   Look for The sauce is bubbling and glossy, with the tomatoes broken down and the carrots just tender.
   Tip Taste the sauce and adjust seasoning with more salt or pepper if needed.
4. 4Fold in the Pasta and Parsley
   Add the cooked shell pasta to the skillet. Using a large spoon or spatula, gently fold the pasta into the sauce, making sure every shell is coated and some sauce gets trapped inside. Sprinkle in the chopped fresh parsley and fold once more to distribute.
   Look for The shells are glossy with sauce and some have peas or bits of beef nestled inside.
   Tip Fold gently to avoid breaking the shells; the sauce will cling better if the pasta is slightly undercooked.

The sauce is bubbling gently, with the tomatoes broken down into a rich, reddish-orange ragù. The peas and carrots are visible and just tender. The pasta is folded in, and every shell is coated with glossy sauce. The parsley adds a fresh green contrast.

Serve and Savor

5. 5Serve with Parmesan
   Ladle the pasta into warm bowls immediately. Shower each serving generously with grated Parmesan cheese. Serve hot, with extra Parmesan on the side if desired.
   Look for Steam rises from the bowls and the cheese melts over the glossy sauce.
   Tip Warm the bowls by rinsing them with hot water before serving to keep the pasta hot longer.

The pasta is ladled into warm bowls, topped with a shower of Parmesan that melts into the sauce. Steam rises, and the dish looks inviting with vibrant colors and a silky texture. It's ready to be enjoyed immediately, with extra cheese on the side.

Common mistakes

One common mistake is overcrowding the skillet, which causes the tomatoes to steam instead of blister. Use a wide pan and don't stir the tomatoes until they've had time to char.

Another pitfall is overcooking the pasta before folding it in—it will continue to cook in the sauce, so aim for al dente.

Also, avoid skipping the mashing step; leaving tomato chunks means the sauce won't come together. Finally, don't add too much broth or the sauce will be thin; let it simmer to thicken.

How to tell it’s done

The dish is done when the sauce has thickened to a glossy, spoon-coating consistency and the vegetables are tender. The ground beef should be cooked through with no pink remaining, reaching an internal temperature of 160°F (71°C).

The pasta should be tender but still hold its shape when folded. Taste a shell to ensure it's coated with sauce and the flavors are balanced; adjust salt and pepper if needed. The final dish should be piping hot, with the cheese melted on top.

• Ground meat: 160°F (71°C) in the thickest part