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Calabrian Beef & Cavatappi
with Zucchini & Romano Cheese
25 MIN
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, cavatappi pasta and ground beef get a delicious kick from Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor. We’re finishing it all with a bit of mascarpone cheese, which balances out the heat and provides creamy texture.
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NutritionPER SERVING
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Calories830 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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¾ lb Cavatappi Pasta
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2 cloves Garlic
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2 Zucchini
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¼ cup Tomato Paste
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¼ cup Mascarpone Cheese
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1 Tbsp Calabrian Chile Paste
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¼ cup Grated Romano Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.
2
Brown the zucchini
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan. Cover with foil to keep warm.
3
Cook the beef & make the sauce
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Add the browned zucchini and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat.
4
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish
Add the cooked beef and sauce and mascarpone to the pot of cooked pasta. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.
2
Brown the zucchini
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan. Cover with foil to keep warm.
3
Cook the beef & make the sauce
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Add the browned zucchini and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat.
4
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish
Add the cooked beef and sauce and mascarpone to the pot of cooked pasta. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!
Tips from Home Chefs