Southwest Beef Cavatappi with Smoky Red Pepper Crema

This Southwest-inspired pasta dish brings together the best of two worlds: twirly cavatappi noodles and bold, smoky flavors. Ground beef and sautéed green peppers are simmered in a creamy sauce made with sour cream and smoky red pepper crema, then topped with melted Mexican cheese and a drizzle of hot sauce for a little kick.

Ready in just 35 minutes, this one-skillet meal is perfect for busy weeknights. The combination of savory beef, tangy crema and spicy finish will warm you from the inside out. Garnish with scallion greens for a fresh pop of color.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed and thinly slice the green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3. Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add green pepper and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
4. Add a drizzle of oil to pan with green pepper. Add beef, scallion whites and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Add tomato paste; cook, stirring, until combined, about 30 seconds.
5. Add ½ cup reserved pasta cooking water and stock concentrates to pan with beef mixture. Season with ½ tsp salt and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.
6. Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese blend, 1 TBSP butter and hot sauce to taste. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
7. Top beef cavatappi with remaining Mexican cheese blend; cover pan until cheese melts, 1-2 minutes. Divide between bowls; top with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or rotini works well. Adjust cooking time according to package directions.

What can I substitute for smoky red pepper crema?

You can use a mix of sour cream and smoked paprika or a store-bought chipotle crema.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.