Ethiopian Berbere Beef Pasta

Istruzioni

1. 1

   Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, finely chop the yellow onion, mince the garlic, and dice the red bell pepper.

3. 3

   In a large skillet or sauté pan, heat the niter kibbeh over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

4. 4

   Add the minced garlic and diced red bell pepper to the pan. Sauté for another 2-3 minutes until fragrant and the pepper begins to soften.

5. 5

   Add the beef mince to the pan. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.

6. 6

   Sprinkle the berbere spice and salt over the beef mixture. Stir well to coat the meat and vegetables evenly with the spices.

7. 7

   Pour in the canned chopped tomatoes. Stir to combine, then reduce the heat to low and let the sauce simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. 8

   Add the cooked rigatoni pasta to the sauce. Toss everything together until the pasta is well coated with the sauce.