What are the main ingredients in Beef Arrabiata Pasta?

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

What is the nutritional information of Beef Arrabiata Pasta?

Calories: 829, Carbs: 81 grams, Fat: grams, Protein: 51.3 grams, Sugar: 17.3 grams, Salt: 791 grams

How do I prepare Beef Arrabiata Pasta?

BOILING AWAY: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking. LET’S ACE THE ARRABIATA!: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered onion and fry for 3-4 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 3-4 minutes until slightly reduced and thickened. ALMOST DONE…: While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned beef. Toss until fully combined. HASTA LA PASTA!: Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef! BEEF IS BOSS: While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.

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

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

Beef Arrabiata Pasta

Name: Beef Arrabiata Pasta
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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

Beef Arrabiata Pasta

with Kalamata olives & fresh salad leaves

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Cooked Chopped Tomato
Dried Chilli Flakes
Free-Range Beef Rump
Fresh Chilli
Fresh Chillies
Fresh Parsley
Garlic Clove
Garlic Cloves
NOMU Italian Rub
Onion
Onions
Pitted Kalamata Olives
Salad Leaves
Tagliatelle Pasta

From your kitchen:

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

Serves 1

BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
BEEF IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered onion and fry for 3-4 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 3-4 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!

Tagliatelle Pasta - 100g
Free-range Beef Rump - 160g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 5ml
Dried Chilli Flakes - 2,5ml
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Fresh Parsley - 4g
Salad Leaves - 20g
Pitted Kalamata Olives - 10g

Download the Recipe

Serves 2

BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
BEEF IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered onion and fry for 3-4 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 3-4 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!

Tagliatelle Pasta - 200g
Free-range Beef Rump - 320g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
Dried Chilli Flakes - 5ml
Fresh Chillies - 2
Cooked Chopped Tomato - 400g
Fresh Parsley - 8g
Salad Leaves - 40g
Pitted Kalamata Olives - 20g

Download the Recipe

Serves 3

BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
BEEF IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered onion and fry for 4-5 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 4-5 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!

Tagliatelle Pasta - 300g
Free-range Beef Rump - 480g
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Dried Chilli Flakes - 7,5ml
Fresh Chillies - 3
Cooked Chopped Tomato - 600g
Fresh Parsley - 12g
Salad Leaves - 60g
Pitted Kalamata Olives - 30g

Download the Recipe

Serves 4

BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
BEEF IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered onion and fry for 4-5 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 4-5 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!