Beef & Sweet Pepper Mafalda Pasta with Currants & Quatre Épices

Beef & Sweet Pepper Mafalda Pasta

with Currants & Quatre Épices

25 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Mafalda Pasta
    includes 6 oz Mafalda Pasta View recipe
  • with Banza Chickpea Rotini Pasta
    includes 6 oz Banza Chickpea Rotini Pasta
    • with Banza Chickpea Rotini Pasta

    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 peppers we’re tossing into ruffle-edged mafalda pasta. It’s all finished in the pan with a touch of creamy mascarpone cheese, 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
      850 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Beef & Sweet Pepper Mafalda Pasta with Currants & Quatre Épices
    Title
    • 10 oz Ground Beef
    • 6 oz Banza Chickpea Rotini Pasta
    • 2 cloves Garlic
    • ½ lb Sweet Peppers
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Mascarpone Cheese
    • 2 Tbsps Dried Currants
    • ½ oz Pickled Peppadew Peppers
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • 1 tsp Whole Dried Oregano
    • 1 Sweet Onion
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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 stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the pickled peppers. 

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 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 and rinse under cold water to prevent sticking.

    Cook the beef & vegetables
    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 sweet peppers, quatre épices, and oregano; 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. 

    Make the sauce
    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. 

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 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 mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!

    Tips from Home Chefs

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    Beef & Sweet Pepper Mafalda Pasta

    Prepare the ingredients
    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 stems of the sweet peppers; remove the cores. Halve lengthwise, 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, 4 to 6 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 and rinse under cold water to prevent sticking.

    Cook the pasta
    Cook the beef & vegetables
    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 sweet peppers, quatre épices, and oregano; 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. 

    Make the sauce
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 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 mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!

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