Beef & Sweet Pepper Mafalda Pasta

with Currants & Quatre Épices

25 MIN

-$0.05/serving 2 Servings

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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

fresh

ingredients

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

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.

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.

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!