Zesty Beef & Fresh Fusilli Pasta

with Zucchini

25 MIN

4 Servings

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From the Test Kitchen

For our twist on classic beef ragú, we’re making a quick sauce with tomato paste, garlic, and a touch of hot Calabrian chile paste—tossed with hearty fusilli pasta, whose ridges are perfect for catching every satisfying bite.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
1 lb Fresh Fusilli Pasta (Previously Frozen)
2 Zucchini
2 cloves Garlic
2 Tbsps Tomato Paste
1½ tsps Calabrian Chile Paste
2 Tbsps Mascarpone Cheese
2 Tbsps Crème Fraîche
¼ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a large pot 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 Cook 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, 3 to 4 minutes, or until lightly browned. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

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 chile paste. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Add 1 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:

While the beef cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

5 Finish & serve your dish:

To the pot of cooked pasta, add the cooked beef and sauce, crème fraîche, mascarpone, and cooked zucchini. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished beef and pasta garnished with the parmesan. Enjoy!