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Beef & Fusilli Pasta

with Sweet Pepper & Tomato Sauce

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories

The easy sauce for this hearty pasta is inspired by peperonata—a classic Italian dish of tender stewed peppers and onion—which highlights bites of sweet roasted peppers, earthy oregano, and red pepper flakes, for just a touch of heat.

Get Cooking
fresh
ingredients
Beef & Fusilli Pasta with Sweet Pepper & Tomato Sauce
Title
  • 1⅛ lbs Ground Beef
  • ¾ lb Fusilli Bucati Corti Pasta
  • 1 14-Ounce Can Whole Peeled San Marzano Tomatoes
  • 1 Sweet Onion
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 0.7 oz Grana Padano Cheese
  • ⅓ cup Chicken Bone Broth
  • 4 Tbsps Butter
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Tomato Paste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. In a medium bowl, combine the chopped garlic, sliced sweet peppers, capers, roasted peppers, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drain the tomatoes, discarding the liquid. Place in a bowl and gently break apart with your hands. Grate the cheese on the small side of a box grater. 

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. 

Cook the beef & make the sauce:
3 Cook the beef & make the sauce:

While the pasta cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the beef is cooked through. Add the tomato paste, tomatoes (carefully, as the liquid may splatter), and broth; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat.

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked pasta and butter to the pan of cooked beef and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is thoroughly coated. Serve the finished pasta garnished with the grated cheese. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. In a medium bowl, combine the chopped garlic, sliced sweet peppers, capers, roasted peppers, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drain the tomatoes, discarding the liquid. Place in a bowl and gently break apart with your hands. Grate the cheese on the small side of a box grater. 

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. 

Cook the pasta:
Cook the beef & make the sauce:
3 Cook the beef & make the sauce:

While the pasta cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the beef is cooked through. Add the tomato paste, tomatoes (carefully, as the liquid may splatter), and broth; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat.

4 Finish & serve your dish:

Add the cooked pasta and butter to the pan of cooked beef and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is thoroughly coated. Serve the finished pasta garnished with the grated cheese. Enjoy! 

Finish & serve your dish: