Italian Night with Thrive Market


1lb ground beef
2 tbsp Thrive Market Olive Oil
1 cup chopped mushrooms
2 tsp crushed red pepper
2 tbsp tomato paste
24oz jar Rao’s Marinara Sauce
8.8oz Bionaturae Organic Pappardelle Egg Pasta
1/2 cup parmesan cheese
Garnish: parmesan cheese, fresh basil, Garlic Gold Toasted Garlic Nuggets

16oz Essential Baking Company, Take & Bake Italian Bread
1/4 cup Thrive Market Olive Oil
2 tbsp balsamic vinegar
1 tbsp Garlic Gold Toasted Garlic Nuggets
1/2 tbsp Thrive Market Italian Seasoning


PASTA: Bring a pot of salted water to a boil. Cook pasta per package directions, reserve 1/2 cup pasta water, then drain. Heat a skillet on medium-high heat. Crumble and cook ground beef until no longer pink. Drain in a colander. To the skillet on medium heat, add olive. Once hot, stir in mushrooms, crushed red pepper flakes and tomato paste, and cook for 1 minute. Fold in marinara sauce and beef. Once the sauce begins to simmer, turn the heat to low and simmer for 5 minutes. Fold in the cooked pasta and cheese. If you prefer a thinner sauce, stir in desired amount of reserved pasta water. Plate and garnish with additional cheese, fresh basil, and toasted garlic. BREAD: Preheat the oven to 425°F. Remove the bread from packaging and place directly on the center oven rack. If you prefer a softer crust, wrap in foil and cut a whole to vent. Bake 12-15 minutes. To a small shallow dish, pour in olive oil and top with vinegar, toasted garlic nuggets and Italian seasoning. Serve bread hot along with seasoned oil.

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