Beef & Pepper Pasta

with Grana Padano Cheese

25 MIN

4 Servings

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From the Test Kitchen

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

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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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 the tomatoes 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, stirring occasionally, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

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 browned and 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 butter is melted and the pasta is thoroughly coated. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. Enjoy!