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Romesco Beef & Ditali Pasta
with Carrots & Poblano Pepper
20 MIN
2 Servings
From the Test Kitchen
To give this comforting dish its bold, Spanish-style flavor, we’re coating beef and vegetables with a blend of traditional spices (like paprika, coriander, and more), then simmering it all in a rustic tomato and romesco sauce. We’re serving it over a bed of ditali pasta—brightened with lemon and crème fraîche—whose tube-like shape is perfect for catching all of the saucy bites.
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NutritionPER SERVING
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Calories960 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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6 oz Ditali Pasta
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1 8-Ounce Can Tomato Sauce
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6 oz Carrots
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1 Poblano Pepper
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¼ cup Romesco Sauce (Contains Almonds)
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2 Tbsps Crème Fraîche
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¼ cup Grated Parmesan Cheese
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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1 Lemon Or 1 Tsp Preserved Lemon Purée
time-saving
tips & techniques
step-by-step
instructions
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. If you received a lemon, quarter and deseed the lemon. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the beef & vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, sliced pepper, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and the vegetables are softened. Carefully drain off and discard any excess oil.
4
Make the sauce:
To the pan, add the tomato sauce (carefully, as the liquid may splatter), romesco sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the crème fraîche and lemon purée or the juice of 2 lemon wedges (you will have extra lemon wedges). Season with salt and pepper; stir to combine. Serve the cooked beef, vegetables, and sauce over the finished pasta. Garnish with the cheese. Enjoy!
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. If you received a lemon, quarter and deseed the lemon. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the beef & vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, sliced pepper, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and the vegetables are softened. Carefully drain off and discard any excess oil.
4
Make the sauce:
To the pan, add the tomato sauce (carefully, as the liquid may splatter), romesco sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the crème fraîche and lemon purée or the juice of 2 lemon wedges (you will have extra lemon wedges). Season with salt and pepper; stir to combine. Serve the cooked beef, vegetables, and sauce over the finished pasta. Garnish with the cheese. Enjoy!
Tips from Home Chefs