Aromatic Italian-Style Pasta with Beef
vxdaTransport yourself to the heart of Italy with this incredibly simple yet flavorful pasta dish. Succulent pieces of beef, highlighted by the aroma of fresh garlic, a light touch of spiciness, and the intense green of parsley, create an ideal proposition for a quick yet elegant dinner that will satisfy even the most demanding palates. Something similar to aglio olio but with meat.
Ingredients
- 250 g rigatoni
- 360 g beef
- 10 pcs garlic clove — I usually give a whole large head
- 1 pcs parsley — handful
- 1 pcs chili pepper
- 3 tbsp olive oil
- 1 tbsp clarified butter
- 1 pinch salt
- 1 pinch pepper
- 3 tbsp parmesan
Instructions
Preparing the ingredients
- 1
Peel and slice the garlic into thin rounds.
- 2
Cut the chili pepper into strips.
- 3
Cut the beef into thin strips.
- 4
Chop the parsley leaves.
Preparing the dish
- 1
In salted, boiling water, cook the rigatoni pasta. Cook for one minute less than indicated on the package.
- 2
In a skillet, in clarified butter, sauté the beef. When it releases water, add salt and pepper. Transfer the beef to a separate dish.
- 3
To the same skillet, add olive oil, so that the fat covers the entire surface of the pan.
- 4
Add the garlic and fry over very low heat until golden. Be careful not to burn it.
- 5
Add the chili pepper and fry for 5 minutes.
- 6
Add the sautéed beef and, after a moment, the cooked pasta; do not pour out all the water.
- 7
Add the chopped parsley and a tablespoon or two of pasta water; keep on the heat for about a minute, stirring vigorously.
- 8
Sprinkle the finished dish with Parmesan cheese.