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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.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
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