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Cavatappi & Beef Ragù
with Sweet Peppers & Grana Padano
25 MIN
4 Servings
From the Test Kitchen
At the heart of this easy pasta is our hearty ragù (or classic Italian meat sauce), which gets vibrant flavor from garlic, red pepper flakes, and piquant capers. For silky texture, we’re finishing it all with butter stirred in just before serving.
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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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1 14-Oz Can Whole Peeled Tomatoes
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¾ lb Cavatappi Pasta
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4 oz Sweet Peppers
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2 cloves Garlic
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1 Tbsp Capers
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0.7 oz Grana Padano Cheese
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⅓ cup Chicken Bone Broth
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1 oz Sliced Roasted Red Peppers
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2 oz Butter
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¼ cup Tomato Paste
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Whole Dried Oregano
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1 Sweet Onion
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 fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. In a medium bowl, combine the chopped garlic, sliced sweet peppers, capers, roasted peppers, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drain the tomatoes, discarding the liquid. Place the tomatoes in a bowl and gently break apart with your hands. Grate the cheese on the small side of a box grater.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, stirring occasionally, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the beef & make the sauce
Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced onion; 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 prepared pepper mixture; 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 coated and combined. Add the tomatoes (carefully, as the liquid may splatter), and broth; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat.
4
Finish & serve your dish
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). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. 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 fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. In a medium bowl, combine the chopped garlic, sliced sweet peppers, capers, roasted peppers, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drain the tomatoes, discarding the liquid. Place the tomatoes in a bowl and gently break apart with your hands. Grate the cheese on the small side of a box grater.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, stirring occasionally, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the beef & make the sauce
Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced onion; 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 prepared pepper mixture; 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 coated and combined. Add the tomatoes (carefully, as the liquid may splatter), and broth; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat.
4
Finish & serve your dish
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). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. Enjoy!
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