Beef and radiatore pasta is the recipe you’re going to read about today, radiatore pasta is just a type of pasta you can see how the shape of the pasta is, isn’t that beautiful? I love the shape but you can definitely use any type of pasta of your choice.
I used stew beef, but use any beautiful beef you love, I used the stew beef because that was what I had at the time which works very well with the pasta. Also, I used sweet pepper but feel free to substitute red bell (tatashe) and go with any color you love or have.
This is recipe is a very fast to make and it works very well for weeknight meal even lunch add more vegetables if you wish and that also applied to the quantity of tomato sauce if you love it to be more “red” if you want more sauce you can add more broth or pasta water to get the sauce you desired.
I have different types of pasta recipe, you might want to check them out, I will link some below, please feel free to search for more on the blog.
- 1 Pound Stew beef (bite size)
- 1 Pound Radiatore Pasta (or your choice)
- 6 Sweet peppers; chopped (I used yellow and red)
- 1 Cup Chopped Onion
- 4 Cloves Garlic (minced)
- 3 Tablespoons Tomato Sauce (or more)
- 1 Tablespoon Fresh parsley (chopped)
- 1 Tablespoon Onion powder
- Handful Baby Spinach (chopped)
- 1 Tablespoon red pepper flake (optional)
- ½ Cup beef broth
- Bouillon powder/cube (optional)
- 2 Tablespoons Extra olive oil (or your choice)
- Salt and pepper
Clean the beef and set season with onion powder, bouillon season (if you’re using) salt and pepper. Set aside.
Bring about 2 quarter of water in a medium-size pot, season with salt and add the pasta. Cook according to the package instruction but 1 minute less the cooking time.
Drain drizzle oil over the pasta (to avoid sticking together) and set aside about ½ cup of pasta water.
While the pasta is cooking, place a wok or pan over high heat add heat the oil, add the seasoned beef (single layer) and cook on both sides, about 3 minutes. Remove and set aside.
In the same pan, sauté garlic, onion for a few minutes, don’t burn the garlic, add the sweet pepper (you can also use bell peppers) and stir. Cook for about 1 minute.
Add the tomato sauce and combine, add the broth, parsley. Season with bouillon powder/cube (if you're using), salt and pepper, cook until the tomato sour taste vanishes.
Add the red pepper flake, return the beef with all the juice and stir. Cook for about 1 minute and allow the beef absorbs the sauce.
Add the cooked pasta, about ½ cup of pasta water and stir. Allow the pasta to cook all through and absorb the sauce. Add the chopped spinach allow the spinach to wilt.
Check the seasoning and readjust if necessary then take off the heat.
Serve and enjoy!
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