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SPICY & MEATY SPAGHETTI ARRABIATA

SPICY & MEATY SPAGHETTI ARRABIATA

Got leftover roast beef? This recipe will give new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment. You can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!

Here's what you'll need

SPICY & MEATY SPAGHETTI ARRABIATA
  • 3 cups roast beef (cubed)
  • 1 medium onion (finely chopped)
  • 8 large tomatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 jalapenos
  • 8 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp crushed red chili flakes
  • 4 tbsp fresh grated parmesan
  • 1 500g package spaghetti (or any noodle you like)
  • 1 lemon (juice and zest)
  • ¼ cup heavy cream
  • 3 tbsp fresh parsley
  • ¼ cup sour cream
  • salt and pepper


  1. use a variety of peppers in this sauce...red and green bell peppers, poblanos and jalapenos

  2. sautee them up with onions, garlic and then add your tomato chunks and chili flakes

  3. simmer for at least an hour, until the vegetables have completely disintegrated. You can use a hand blender to make it smoother if you need to

  4. SPICY & MEATY SPAGHETTI ARRABIATA
  5. add the roast beef and simmer another hour or so. You want to reduce majority of the liquid out of the sauce, it should be thick, not soupy

  6. toss your pasta into salty boiling water and cook as the package directs. Scoop the noodles out and add to the sauce... allow the pasta to finish cooking in the sauce for another three or four minutes. At the very last minute, add some lemon zest and juice to brighten up the sauce and top with grated parmesan cheese

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