Family Friendly

Beef & Pepper Mafalda Pasta

with Currants & Quatre Épices

25 MIN

2 Servings

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From the Test Kitchen

This unique dish highlights quatre épices—a warming blend of nutmeg, ginger, white pepper, and cloves—which lends deep, bold flavor to the beef, onion, and pepper we’re tossing into ruffle-edged mafalda pasta. It’s all finished in the pan with a touch of tangy crème fraîche, plus some of the starchy cooking water to help each bite of pasta absorb all of the delicious flavors.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
6 oz Mafalda Pasta
2 cloves Garlic
1 Yellow Onion
2 Tbsps Tomato Paste
½ oz Pickled Peppadew Peppers
2 Tbsps Dried Currants
1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
1 tsp Whole Dried Oregano
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Crème Fraîche
1 Bell Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pickled peppers.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

3 Cook the beef & vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the beef, sliced bell pepper, quatre épices, oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; 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.

4 Make the sauce

To the pan, add the tomato paste, currants, and chopped pickled peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!