Three-Alarm Italian-Style Chili Mac |
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Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 6 |
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Rachael Ray Ingredients:
salt |
1 lb penne rigate or 1 lb cavatappi pasta |
2 tablespoons extra virgin olive oil |
1 1/2 lbs ground sirloin |
2 tablespoons chili powder |
black pepper |
1 onion, chopped |
1 cubanelle pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
3 -4 garlic cloves, chopped |
1 cup beef stock |
1 (28 ounce) can crushed fire-roasted tomatoes |
1/4 cup fresh basil leaf, torn |
2 cups shredded smoked cheddar cheese |
Directions:
1. Bring a large covered pot of water to a boil; add in salt and then the pasta; cook to al dente.
2. Preheat broiler.
3. While the water for the pasta comes to a boil and the pasta cooks, heat the oil in a deep skillet over medium-high heat.
4. When the ripples or smokes, add the beef and break it up with a wooden spoon, stirring and crumbling it for 5-6 minutes.
5. Season the meat with chili powder, salt, and pepper.
6. When the meat has browned, add the onions, peppers, and garlic.
7. Cook until the vegetables are soft, 6-7 minutes.
8. Add in the stock and scrape up the pan drippings.
9. Stir in the crushed tomatoes; simmer the sauce for 10 minutes.
10. Fold in the basil; drain the pasta.
11. Toss the pasta in the pan to combine, and transfer the mixture to a casserole dish.
12. Sprinkle the chili mac with the cheese; brown under the broiler for 3-4 minutes.
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