0
1/2 454-g pkg penne or fusilli pasta
1 onion
olive oil
2 garlic cloves, or 1 1/2 tsp bottled chopped garlic
2 roasted red peppers
500 g lean ground beef
1/2 tsp hot red-chili flakes, optional
1/2 cup blue cheese salad dressing
Pinch salt
Pinch freshly ground pepper
1/4 cup crumbled blue cheese, optional
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes.
Meanwhile, finely chop onion. Lightly coat a large frying pan with oil and set over medium heat. When hot, add onion and garlic. Stir often until onion starts to soften, 3 minutes. Meanwhile, pat peppers dry with paper towels and slice into thin strips. Crumble beef into pan. Using a fork, stir mixture frequently until no pink remains, 6 to 8 minutes. Stir in peppers and chili flakes.
When pasta is cooked, drain well. Add to pan. Stir in salad dressing, salt and pepper until mixed. Spoon into bowls. Crumble cheese overtop.
Calories 614, Protein 30.9g, Carbohydrates 50.4g, Fat 31.6g, Fibre 3.4g, Sodium 668mg.
Elevate a pasta toss from the usual noodle-and-tomato sauce number to something special, without a lot of extra work. Our rich sauce comes from blue cheese salad dressing -- the perfect partner for ground beef.