Spicy Beef Penne Rigate with Roasted Vegetables

Try our spicy beef penne rigate with roasted vegetables, a hearty dish that combines the richness of spiced beef with the sweetness of roasted vegetables. Perfect for a family dinner or gathering with friends, this pasta recipe is easy to make and full of flavor. The mix of bell peppers, onions, and ground beef adds a spicy and comforting touch to this generous dish. Follow our guide to create this delicious penne rigate recipe.

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Preparation 15 min
Baking 20 min
Servings 6
Level Débutant

Recipes > Main dishes > Pasta > Spicy Beef Penne Rigate with Roasted Vegetables

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Note

Add a touch of crème fraîche to the sauce for a richer flavor.

Pair this dish with a green salad for a balanced meal.

Preparation steps

Step 1
Preheat the oven to 200°C (400°F).
Spread the sliced bell peppers and sliced onion on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and half of the paprika.
Toss well to coat the vegetables evenly.
Step 2
Roast in the oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Baking information
- Temperature
  200°C 392°F
- Heat rotary
- Baking time 20 min
Step 3
Meanwhile, cook the penne rigate in a large pot of boiling salted water according to the package instructions.
Drain and set aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef and cook until well browned, breaking it up with a spatula.
Stir in the minced garlic, remaining paprika, cumin, cayenne pepper, and herbes de Provence.
Cook for 2 minutes to release the aromas of the spices.
Step 4
Stir in the crushed tomatoes, then season with salt and pepper.
Let the mixture simmer for 10 minutes, or until the sauce thickens slightly.
Step 5
Add the roasted vegetables to the spiced beef sauce and mix well.
Stir in the cooked penne rigate and gently toss to coat the pasta with the sauce.
Step 6
Serve hot on plates, garnished with grated Parmesan and fresh parsley if desired.

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Spicy Beef Penne Rigate with Roasted Vegetables

Note

Add a touch of crème fraîche to the sauce for a richer flavor.

Pair this dish with a green salad for a balanced meal.

Ingredients

Penne : 500 grams
Ground beef : 450 grams
Olive oil : 2 tablespoons
Red bell pepper : 1
Yellow Bell Pepper : 1
Onion : 1
Garlic Cloves : 2
Paprika powder : 1 teaspoon
Cumin Powder : 1/2 teaspoon
Cayenne pepper (Flakes) : 1/4 teaspoon
Crushed tomatoes : 480 grams
Herbs of Provence : 1 teaspoon
Salt : 1 pinch
Pepper : 1 pinch
Parmesan cheese : To Taste
Fresh parsley : To Taste

Preparation steps

Preheat the oven to 200°C (400°F).
Spread the sliced bell peppers and sliced onion on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and half of the paprika.
Toss well to coat the vegetables evenly.
Roast in the oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Baking information

Temperature: 200°C
Heat: rotary
Baking time: 20 min

Meanwhile, cook the penne rigate in a large pot of boiling salted water according to the package instructions.
Drain and set aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef and cook until well browned, breaking it up with a spatula.
Stir in the minced garlic, remaining paprika, cumin, cayenne pepper, and herbes de Provence.
Cook for 2 minutes to release the aromas of the spices.
Stir in the crushed tomatoes, then season with salt and pepper.
Let the mixture simmer for 10 minutes, or until the sauce thickens slightly.
Add the roasted vegetables to the spiced beef sauce and mix well.
Stir in the cooked penne rigate and gently toss to coat the pasta with the sauce.
Serve hot on plates, garnished with grated Parmesan and fresh parsley if desired.