Mississippi Beef Angel Hair Pasta is a tangy, savory weeknight dinner that combines seasoned ground beef with the distinctive kick of pepperoncini peppers, ranch, and au jus gravy tossed with tender angel hair pasta. Ready in under 30 minutes with minimal prep.
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In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart, until browned.
While the beef is cooking, bring a large pot of salted water to a boil for the pasta.
Once the beef is cooked through, carefully drain off all the excess grease.
To the drained beef, add the ranch seasoning and the packet of au jus mix. Stir to combine.
Pour in the unsalted beef broth and mix well, scraping up any browned bits from the bottom of the pan.
Add the pepperoncini juice and the whole pepperoncini peppers to the skillet. Stir and let the sauce simmer over low heat.
Cook the angel hair pasta in the boiling water according to package directions.
Once cooked, drain the pasta well.
Add the drained pasta directly to the skillet with the beef sauce.
Toss everything together until the pasta is fully coated in the sauce. Serve immediately.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet over medium heat, adding a splash of broth to restore sauce consistency.
Yes. Fettuccine, penne, or spaghetti work well, though angel hair's delicate texture pairs best with the light, saucy coating.
Use 1½ cups beef broth mixed with 1 tbsp Worcestershire sauce and ½ tsp garlic powder as a substitute.
Prepare the beef mixture up to 2 days ahead; reheat gently on the stove and toss with freshly cooked pasta to avoid mushy noodles.
Mildly tangy with a subtle kick from pepperoncini. Use fewer peppers if heat-sensitive, or add more for extra spice.
Yes. Scale all ingredients proportionally. For double the batch, use 3 lbs beef, 2 lbs pasta, and increase broth to 3–4 cups.
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