Beefy bell pepper pasta. Say that five times fast!
I’ve been loving the simplicity of extra lean ground beef plus a veggie paired with pasta, rice, noodles, or some type of starch. Such an easy way to make high protein meals in a hurry.
This variation combines the aforementioned bell peppers and beef with cavatelli, parmesan cheese, onion, basil, and a garlicky tomato and balsamic vinegar based sauce.
Part One: Ingredient Prep
Once you’re cooking, this is a quick recipe. It’s a good idea to have everything ready to go before you begin.
Ingredient Substitution Note: Feel free to use any type of mince, pasta shape, or variety of bell peppers.
Part Two: Sauté Bell Peppers and Onion
Five to six minutes should do the trick. You’re looking to develop a bit of color/browning while slightly softening the vegetables before transferring them out of the pan and setting aside.
They’ll continue cooking while you prepare the beef so don’t overcook them here.
Part Three: Cook Ground Beef with A Garlicky Tomato Sauce
Brown a pound of extra lean ground beef then add a sauce made of tomato paste, balsamic vinegar, garlic, and Italian seasoning.
Fresh basil goes in the pan at the very end to wilt before the bell peppers and onion are added back to the pan.
Part Four: Add Cooked Pasta, Parmesan, and Reserved Pasta Water
The reserved starchy pasta water creates a silky smooth sauce with only two ounces of freshly grated parmesan cheese. Add it slowly and keep the pan over low heat to help bring everything together.
Time to Serve
Don’t forget to salt to taste before serving. I garnished with extra parmesan, black pepper, a little lemon zest + juice, and a drizzle of olive oil.
Other ideas might include big dollops of part skim ricotta cheese and a few teaspoons of chopped Calabrian chili peppers, fresh chopped basil, chili flakes, or pan toasted breadcrumbs (I like panko + olive oil).
You can save or print the full recipe below. Don’t hesitate to leave a comment with any questions you have about ingredient swaps, the cooking process, or anything else.
Recipe reviews are always appreciated! Cook together again soon. – Mason
Beef & Bell Pepper Pasta
Ingredients
- 8 oz Cavatelli or Orecchiette , or your choice of pasta
- ½ cup (56g) Freshly Grated Parmesan
- 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
- ¼ cup (66g) Double Concentrated Tomato Paste
- 2 Tablespoons Balsamic Vinegar
- 1 teaspoon Italian Seasoning
- 2 Frozen Crushed Garlic Cubes, or 2 cloves fresh garlic
- ½ oz (about 15 leaves) Fresh Basil
Instructions
- Bring a pot of lightly salted water to a boil for the pasta.
- Mix the tomato paste, balsamic vinegar, garlic, Italian seasoning, and water together. Set aside.
- 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.
- 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.)
- 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.
- 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.
- Toss the veggies with the beef and keep warm until the pasta is ready.
- 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.)
- Salt to taste before serving. Garnish with extra grated parmesan, black pepper, and a drizzle of olive oil, if desired.
