Pasta pronto

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

150 g. of pasta (I used fetuccine)
1 tsp. of finely minced garlic
1 onion, chopped
1 red bell pepper, finely chopped
1 tomato, cut into 1/2″ x 1/2″ cubes
1/2 c. of frozen sweet peas, thawed
1/3 of a 12-oz. can of corned beef, crumbled
2 tbsp. of olive oil
2 tbsp. of tomato paste
1 c. of beef broth (it pays to keep a stock in the fridge; freeze it to last longer)
1 tsp. of salt
1/2 tsp. of pepper
1/2 tsp. of sugar

Cooking procedure :

Boil enough water for the pasta.

Meanwhile, prepare the vegetables and the rest of the ingredients.

While the pasta is cooking, heat the live oil in a medium-sized saucepan. Saute the garlic and chopped onions until fragrant. Add the tomato cubes, chopped bell pepper and sweet peas. Cook for a few seconds. Add the corned beef and tomato paste. Stir. Pour in the beef broth. Season with salt, pepper and sugar. Bring to a boil, cover and simmer for 2-3 minutes.

Drain the pasta and toss with the sauce. Top with grated cheese, if you wish.

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October 11, 2003  Print This Post   
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