What are the main ingredients in Beef Arrabiata Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Beef Arrabiata Pasta?

Calories: 774, Carbs: 86 grams, Fat: grams, Protein: 57.3 grams, Sugar: 19.5 grams, Salt: 1196 grams

How do I prepare Beef Arrabiata Pasta?

TIME TO TAGLIATELLE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. PERFECT PASTA!: Bowl up a generous helping of the Arrabiata pasta. Sprinkle over the chopped parsley, the remaining chilli (to taste), and the grated cheese. Great job, Chef! IT’S BETTER TOGETHER: When the sauce is done, add a sweetener and season. Toss the cooked pasta through the sauce along with the halved olives and the browned beef. BROWN THE BEEF: While the pasta is cooking, place a deep pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes per side. Remove from the pan, season, and set aside. TOMATO SAUCE WITH A KICK: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the chipotle flakes (to taste), and ½ the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato. Reduce the heat to medium and simmer until slightly reduced and thickened, 3-4 minutes.

What should be prepared from my kitchen to make Beef Arrabiata Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Beef Arrabiata Pasta

A simple, stunning, and scrumptious dinner! Succulent strips of beef are tossed in an Arrabiata sauce with silky strands of pasta. Loaded with Kalamata olives and chilli flakes, this dish will comfort your soul and ignite your taste buds!

Beef Arrabiata Pasta

with Kalamata olives, chilli flakes & Italian-style hard cheese

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Cooked Chopped Tomato
Free-Range Beef Strips
Fresh Chilli
Fresh Chillies
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
NOMU Chipotle Flakes
NOMU Indian Rub
Onion
Onions
Pitted Kalamata Olives
Tagliatelle Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

TIME TO TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE BEEF
While the pasta is cooking, place a deep pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes per side. Remove from the pan, season, and set aside.
TOMATO SAUCE WITH A KICK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the chipotle flakes (to taste), and ½ the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato. Reduce the heat to medium and simmer until slightly reduced and thickened, 3-4 minutes.
IT’S BETTER TOGETHER
When the sauce is done, add a sweetener and season. Toss the cooked pasta through the sauce along with the halved olives and the browned beef.
PERFECT PASTA!
Bowl up a generous helping of the Arrabiata pasta. Sprinkle over the chopped parsley, the remaining chilli (to taste), and the grated cheese. Great job, Chef!

Tagliatelle Pasta - 100g
Free-range Beef Strips - 150g
Onion - 1
Garlic Clove - 1
NOMU Indian Rub - 10ml
NOMU Chipotle Flakes - 2,5ml
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Pitted Kalamata Olives - 20g
Fresh Parsley - 3g
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 2

TIME TO TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE BEEF
While the pasta is cooking, place a deep pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes per side. Remove from the pan, season, and set aside.
TOMATO SAUCE WITH A KICK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the chipotle flakes (to taste), and ½ the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato. Reduce the heat to medium and simmer until slightly reduced and thickened, 3-4 minutes.
IT’S BETTER TOGETHER
When the sauce is done, add a sweetener and season. Toss the cooked pasta through the sauce along with the halved olives and the browned beef.
PERFECT PASTA!
Bowl up a generous helping of the Arrabiata pasta. Sprinkle over the chopped parsley, the remaining chilli (to taste), and the grated cheese. Great job, Chef!

Tagliatelle Pasta - 200g
Free-range Beef Strips - 300g
Onion - 1
Garlic Cloves - 2
NOMU Indian Rub - 20ml
NOMU Chipotle Flakes - 5ml
Fresh Chillies - 2
Cooked Chopped Tomato - 400g
Pitted Kalamata Olives - 40g
Fresh Parsley - 5g
Grated Italian-style Hard Cheese - 40ml

Download the Recipe

Serves 3

TIME TO TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE BEEF
While the pasta is cooking, place a deep pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes per side. Remove from the pan, season, and set aside.
TOMATO SAUCE WITH A KICK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the chipotle flakes (to taste), and ½ the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato. Reduce the heat to medium and simmer until slightly reduced and thickened, 4-5 minutes.
IT’S BETTER TOGETHER
When the sauce is done, add a sweetener and season. Toss the cooked pasta through the sauce along with the halved olives and the browned beef.
PERFECT PASTA!
Bowl up a generous helping of the Arrabiata pasta. Sprinkle over the chopped parsley, the remaining chilli (to taste), and the grated cheese. Great job, Chef!

Tagliatelle Pasta - 300g
Free-range Beef Strips - 450g
Onions - 2
Garlic Cloves - 3
NOMU Indian Rub - 30ml
NOMU Chipotle Flakes - 7,5ml
Fresh Chillies - 3
Cooked Chopped Tomato - 600g
Pitted Kalamata Olives - 60g
Fresh Parsley - 8g
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 4

TIME TO TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE BEEF
While the pasta is cooking, place a deep pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes per side. Remove from the pan, season, and set aside.
TOMATO SAUCE WITH A KICK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the chipotle flakes (to taste), and ½ the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato. Reduce the heat to medium and simmer until slightly reduced and thickened, 4-5 minutes.
IT’S BETTER TOGETHER
When the sauce is done, add a sweetener and season. Toss the cooked pasta through the sauce along with the halved olives and the browned beef.
PERFECT PASTA!
Bowl up a generous helping of the Arrabiata pasta. Sprinkle over the chopped parsley, the remaining chilli (to taste), and the grated cheese. Great job, Chef!