Romesco Beef & Ditali Pasta with Carrots & Poblano Pepper

Romesco Beef & Ditali Pasta

with Carrots & Poblano Pepper

20 MIN
2 Servings
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Available Options

  • with Banza Chickpea Rotini Pasta
    includes 6 oz Banza Chickpea Rotini Pasta
  • with Ditali Pasta
    includes 6 oz Ditali Pasta View recipe
    • with Banza Chickpea Rotini Pasta

    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.
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    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Romesco Beef & Ditali Pasta with Carrots & Poblano Pepper
    Title
    • 10 oz Ground Beef
    • 1 8-Oz Can Tomato Sauce
    • ¼ cup Romesco Sauce (Contains Almonds)
    • 6 oz Carrots
    • 1 Poblano Pepper
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 tsp Preserved Lemon Purée
    • 6 oz Chickpea Rotini Pasta
    time-saving
    tips & techniques
    How To: Peel a Carrot
    How To: Safely Cut Round Vegetables
    How to Make Sure Your Pasta is Al Dente
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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. 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.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

    Cook the beef & vegetables
    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. 

    Make the sauce
    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. 

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the mascarpone and lemon purée. Season with salt and pepper; stir gently to combine. Serve the cooked beef, vegetables, and sauce over the finished pasta. Garnish with the parmesan. Enjoy!

    Tips from Home Chefs

    Romesco Beef & Ditali Pasta

    Prepare the ingredients
    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. 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, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

    Cook the pasta
    Cook the beef & vegetables
    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. 

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the mascarpone and lemon purée. Season with salt and pepper; stir gently to combine. Serve the cooked beef, vegetables, and sauce over the finished pasta. Garnish with the parmesan. Enjoy!

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