F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Peruvian-Style Pasta Bolognese
© Fredrika Stjärne

Peruvian-Style Pasta Bolognese

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

Inspired by tallarín saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce. Ricardo Zarate usually prepares the sauce with diced beef tenderloin but the ground beef here makes it quicker for weeknight dinners.

  1. One 1-inch piece fresh ginger, peeled and chopped
  2. 7 garlic cloves, chopped
  3. 3 tablespoons red wine vinegar
  4. 1 tablespoon ají amarillo paste (see Note)
  5. 1/4 teaspoon freshly ground black pepper
  6. 3 tablespoons soy sauce
  7. 1 pound dried tagliatelle
  8. 2 tablespoons canola oil
  9. 3/4 pound ground beef sirloin (90 percent lean)
  10. 1 medium red onion, finely diced
  11. 2 plum tomatoes—halved, seeded and finely diced
  12. 1 cup chicken stock or low-sodium broth
  13. 1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
  14. 2 tablespoons minced cilantro
  15. Kosher salt
  1. In a blender or mini processor, combine the ginger, garlic, vinegar, ají amarillo paste, black pepper and 1 tablespoon of the soy sauce and puree until smooth. Reserve the ginger-garlic sauce.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Drain well.
  3. Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over high heat, stirring to break up the meat, until browned, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a bowl.
  4. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the meat and tomatoes and cook over high heat for 1 minute, then add the remaining 2 tablespoons of soy sauce and boil for 1 minute. Stir in the chicken stock and the ginger-garlic sauce and bring to a boil.
  5. Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl, garnish with Parmesan shavings and serve.
Notes Ají amarillo paste is a spicy Peruvian yellow chile paste. It's available in many supermarkets and from amazon.com.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.