Beef and Bell Pepper Pasta Skillet
Ingredients:
400 g (14 oz) rigatoni or short pasta
500 g (1 lb) beef steak, cut into bite-size cubes
2 tablespoons olive oil
1 red bell pepper, chopped
1 small onion, finely chopped
3 cloves garlic, minced
1 cup beef broth
½ cup tomato sauce or crushed tomatoes
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon chili flakes (optional)
Salt to taste
1 teaspoon dried oregano or Italian seasoning
Fresh parsley or basil, chopped (for garnish)
Optional: grated Parmesan cheese
Instructions:
1. Cook the pasta
Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Brown the beef
Heat olive oil in a large skillet over medium-high heat. Add beef cubes, season with salt and pepper, and cook until browned on all sides. Remove beef and set aside.
3. Sauté vegetables
In the same skillet, add onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
4. Make the sauce
Stir in paprika, oregano, chili flakes, tomato sauce, and beef broth. Simmer for 5 minutes until slightly thickened.
5. Combine everything
Return beef to the skillet and add cooked pasta. Toss well so everything is coated with sauce. Simmer for 2–3 minutes.
6. Finish & serve
Garnish with fresh herbs and serve hot. Add Parmesan cheese if desired.
Serving Tips:
Serve with garlic bread or a green salad.
