HELIOS Penne Rigate with beef fry and colored peppers

Ingredients:

• 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

Preparation:

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.