Southwest Beef Cavatappi with Smoky Red Pepper Crema

This Southwest Beef Cavatappi brings together the best of two worlds: the comforting shape of cavatappi pasta and the bold, smoky flavors of the Southwest. In just one skillet, you get tender pasta, seasoned ground beef, sautéed green peppers and a creamy sauce with a hint of heat. It’s the kind of meal that feels both hearty and exciting, perfect for busy weeknights when you want something satisfying without a lot of fuss.

The star of the dish is the smoky red pepper crema, which adds a rich, slightly spicy depth. Topped with melted Mexican cheese, a dollop of sour cream and a sprinkle of scallion greens, every bite is a balance of creamy, tangy and savory. A dash of hot sauce gives it an extra kick, making this pasta dinner anything but ordinary.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView 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

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve the green pepper lengthwise, remove seeds and ribs, then slice into thin strips. Trim and thinly slice scallions, separating white parts from green tops.
2. Once water is boiling, add cavatappi and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
3. Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Add the green pepper strips, season with salt and pepper and cook until slightly softened, 4-5 minutes, stirring occasionally.
4. Add another drizzle of oil to the skillet with the peppers. Add the ground beef and scallion whites. Season with Southwest spice blend, salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off. Stir in half the diced tomatoes (or all for 4 servings) and cook for 30 seconds.
5. Add ½ cup reserved pasta water (¾ cup for 4 servings) and the beef stock concentrates to the skillet. Season with ½ tsp salt (1 tsp for 4) and a pinch of pepper. Bring to a simmer and cook until slightly thickened, 2-3 minutes, stirring occasionally.
6. Reduce heat to low. Stir in the drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese, butter and hot sauce to taste. Season with salt and pepper. If the sauce seems dry, add more reserved pasta water a splash at a time until the pasta is well coated.
7. Sprinkle the remaining Mexican cheese over the top. Cover the skillet and let the cheese melt, 1-2 minutes. Garnish with scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or rotini can be substituted for cavatappi. Adjust cooking time according to package directions.

Is this dish very spicy?

The recipe includes hot sauce and smoky red pepper crema, which add a mild to moderate kick. You can adjust the heat by adding more or less hot sauce or omitting it entirely.

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water to loosen the sauce.