Cavatappi & Beef Ragù

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, thinly slice crosswise. Place the tomatoes in a bowl and gently break apart with your hands.

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. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef 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. Add the sliced peppers, mirepoix (carefully, as the liquid may splatter), and capers; 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. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter), worcestershire sauce, 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 occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

To the pan of cooked beef and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!