There is something so comforting about a spicy pasta dish. It is perfect for all seasons, and such an easy weeknight meal. Often I will make some sort of pasta dish with a few basic ingredients and …
There is something so comforting about a spicy pasta dish. It is perfect for all seasons, and such an easy weeknight meal. Often I will make some sort of pasta dish with a few basic ingredients and switch it up here or there by adding different vegetables and pastas.
This dish uses cavatappi pasta as well as zucchini but feel free to use whatever veggies you prefer. This Calabrian Beef and Cavatappi pasta will come together in about 30 minutes and feed a family of 4.
To make this dish you will need:
20 oz ground beef
4 cloves garlic
1/4 cup tomato paste
3/4 lb cavatappi pasta (or any pasta on hand)
1/4 cup mascarpone cheese
1 tbsp calabrian chili paste (or any spicy chili paste)
2 small zucchini
1/4 cup grated parmesan cheese
Begin to prepare your ingredients by filling a medium pot 3/4 of the way up with salted water and heat to boiling. Wash and dry the zucchini and halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic.
In a large pan heat a drizzle of olive oil on medium-high until hot. Working in batches, add the sliced zucchini to an even layer and season with salt and pepper. Cook without stirring 4-5 minutes or until slightly browned and transfer to a bowl and wipe the pan.
Next, in the same pan heat a drizzle of olive oil on medium-high until hot. Add the beef and season with salt and pepper. Cook, stirring frequently and breaking the meat apart or until lightly browned. Carefully drain off and discard any excess oil.
Add the chopped garlic, tomato paste, and as much of the chili paste as you’d like depending on spice preference. Season with salt and pepper and cook, stirring constantly 1-2 minutes until thoroughly combined and the beef is cooked through. Add the browned zucchini and 3/4 cup of water, season with salt and pepper and cook 2-3 minutes until the sauce is thickened. Turn off the heat.
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally 7 to 9 minutes or until al dente and drain. Add the cooked pasta and mascarpone to the pan of cooked beef and sauce. Stir to thoroughly combine, then taste, season and serve with grated romano. Enjoy this dish that’s so versatile and perfect for all seasons.
Next week I’ll be making some dishes from one of my favorite cooks, Tieghan Gerard of Half Baked Harvest. I hope everyone had a wonderful St. Patrick’s Day. Cheers.
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