Peppered Beef With Pasta Recipes

PEPPERED BEEF WITH PASTA

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, rub both sides of beef pieces with coarsely ground pepper. Heat 10-inch nonstick skillet over medium heat. Cook beef in skillet 8 to 12 minutes, turning once, until almost done.
• Add remaining ingredients except pasta to skillet. Reduce heat to medium-low. Cook uncovered about 5 minutes or until beef is medium doneness (160°F). Mix vegetables with pasta; top with beef.

BEEFY RED PEPPER PASTA

Steps:

• Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.

PEPPERED BEEF WITH PASTA

Steps:

• Cut beef into 2 serving pieces. Rub both sides of beef with coarsely ground pepper. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skilled 4 minutes on each side, turning once. Stir in remaining ingredients except pasta. Reduce heat to medium-low. Cook uncovered about 5 minutes, stirring occasionally, until beef is medium doneness (160°). Serve sauce over beef and pasta.1 Serving: Calories 330 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 55mg Sodium 170mg Carbohydrate 49g (Dietary Fiber 4g) Protein 28g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CACIO E PEPE (CHEESE AND PEPPER PASTA)

Steps:

• Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
• Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
• Serve with additional cheese, if desired.

ALBERTA BEEF, MUSHROOM AND PEPPER PASTA

Steps:

• Saute bacon until crisp.
• Remove and set aside.
• Add onions and saute for 5 minutes.
• Add paprika and caraway, saute for 1 minute.
• Add beef and toss well, cook 3-5 minutes until beef is browned.
• Season with salt and pepper.
• Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer.
• Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm.
• Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm.
• Saute mushrooms in oil for 3 minutes.
• Add peppers and saute for another 5 minutes.
• Season with salt and pepper.
• Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.

BEEF CHUNKS PASTA DISH

Steps:

• finley chop onions, peppers,and mushrooms
• heat the vegetable oil in a saucepan. add onions, peppers, mushroom and sweetcorn. fry gentley for 5 minuites
• add the can of tomatoes, tomato puree, sugar, seasoning
• simmer gentley, uncoverd for about 15 minuites stirring occasionaly
• whilst simmering cook the pasta in boiling water for 10-12miniuites then rinse in cold water
• after simmersd, use the hand blender to blend in a closed up container
• once done add beef chunks to the sauce
• mix together with the pasta then put in foil container
• sprinkle cheese on top and grill for 5 - 10 mins