|HELIOS Penne Rigate with beef fry and colored peppers
- 500g HELIOS Penne Rigate
- 200g beef fillet, cut in scallops
- 1 red bell pepper, stripped
- 1 yellow bell pepper, stripped
- 1 orange bell pepper, stripped
- 1 small onion, diced
- 150 ml dry red wine
- 1 tsp rosemary
- 1 tbsp parsley, chopped
- 2 tbsp olive oil
- Salt and pepper
In a non-stick skillet, heat 1 tbsp of olive oil and sauté scallops until golden. Pour in 100ml of wine and add rosemary. When boiling starts, transfer to a bowl. In the main skillet, add 1 tbsp olive oil and sauté bell peppers and onions. Pour in the rest of wine and add meat. Meanwhile, cook penne rigate in abundant salty water, 2 minutes less than the time mentioned in the packaging instructions.Drain and add pasta to skillet with meat and peppers. Mix and simmer for 2’. Garnish with parsley and serve.
We defrost food in the fridge and not under running water.