|Conchiglie pasta in a spicy beef sauce with fresh Parmesan cheese|
A dish simply described as pasta in a beef based tomato sauce will almost inevitably have most people thinking of spag bol. While this is entirely understandable, it is a great shame as there are so many different types of pasta out there and so many ways in which a beef based tomato sauce can be adapted to incorporate a whole range of different flavours. This conchiglie pasta in spicy beef sauce is just one simple example of this adaptation.
|Beef is added to a pot and seasoned|
Ingredients (Serves 2)
1/2 pound minced/ground beef
1 tablespoon vegetable or sunflower oil
Salt and black pepper
1/2 medium sized red onion
1/4 each of red, green and yellow bell peppers
1 large garlic clove
14 ounce can chopped tomatoes in tomato juice
1 teaspoon smoked paprika
Splash of Tabasco sauce (optional)
2 coffee mugs of dried conchiglie pasta
Freshly grated Parmesan cheese to garnish
|Beef is carefully browned over a medium heat|
Pour a little vegetable or sunflower oil in to a large pot, just to start the beef off before the fat starts melting. Add the beef and put the pot on to a low to medium heat. Use a wooden spoon to break the beef up and stir it around. As the fat is slowly released, the heat can be increased until all the beef is evenly browned.
|Onion, peppers and garlic are added to browned beef|
Slice the onion half thinly and add it to the beef along with the seeded and diced peppers. Peel the garlic clove and finely dice before also adding this to the pot. Stir around for a couple of minutes over a low to medium heat, just until the onion is starting to soften and glisten.
|Tomatoes and spice are added to browned beef and vegetables|
Pour the tomatoes in to the pot and add the smoked paprika. If using the Tabasco sauce, add a few drops at this stage but do be careful - it is potent and powerful stuff!
|Spicy beef sauce is brought to a gentle simmer|
Stir the tomatoes and spices in to the sauce and bring to a very gentle simmer for fifteen to twenty minutes.
|Cooked and drained conchiglie pasta is added to spicy beef sauce|
The pasta should be added to a large pot of heavily salted water to simmer for seven or eight minutes. It should then be drained and allowed to steam off and dry out. When the sauce is ready, tip the pasta in to the sauce pot.
|Conchiglie pasta is carefully stirred through beef sauce|
Use a wooden spoon to gently stir the pasta through the sauce before spooning the combination in to two serving plates and garnishing with some freshly grated Parmesan cheese.
|Conchiglie pasta in spicy beef sauce is plated|