Beef and Bell Pepper Pasta

About This Recipe

Lean ground beef, sautéed bell peppers and onion, basil, and a garlicky tomato sauce with cavatelli and parmesan cheese.

Ingredients

• 8 oz Cavatelli or Orecchiette (or your choice of pasta)
• ½ cup (56g) Freshly Grated Parmesan
• 1 cup Reserved Pasta Water
• 1 Tablespoon Olive Oil
• 2 medium Yellow or Orange Bell Peppers (medium diced)
• 1 medium White Onion (medium diced)
• 1 pound Ground Beef (extra lean 96/4)
• ½ oz (about 15 leaves) Fresh Basil
• ¼ cup (66g) Double Concentrated Tomato Paste
• 2 Tablespoons Balsamic Vinegar
• 1 teaspoon Italian Seasoning
• 4 Frozen Crushed Garlic Cubes (or 4 cloves fresh garlic)
• ¼ cup Water

Instructions

1. Bring a pot of lightly salted water to a boil for the pasta.
2. Mix the tomato paste, balsamic vinegar, garlic, Italian seasoning, and ¼ cup of water together. Set aside.
3. Heat the olive oil in a large pan over medium-high heat. Once hot, add the onion and peppers. Toss to evenly coat in the oil and season with a pinch of salt and pepper. Cook for 5-6 minutes until the veggies start to soften and brown in spots. Transfer to a bowl and set aside.
4. Start cooking the pasta at this step. Cook until just shy of al dente (1-2 minutes shorter than the recommended cook time on the pasta’s packaging.)
5. Add the beef to the same pan and cook for 2-3 minutes on one side until nicely browned. Use a spatula to break the beef apart and fully cook.
6. Add the mixed sauce to the cooked beef, stirring until evenly incorporated. Fold in the basil with the beef and cook until wilted, another 1-2 minutes.
7. Toss the veggies with the beef and keep warm until the pasta is ready.
8. Reserve about 1 cup of the pasta water before draining the rest. Add the cooked pasta and parmesan to the beef and peppers. Fold everything together, adding a couple tablespoons of the reserved pasta water at a time, until a smooth sauce forms. (I used about 2/3 cup of pasta water.)
9. Salt to taste before serving. Garnish with extra grated parmesan, black pepper, and a drizzle of olive oil, if desired.