Salt and Pepper
1lb penne rigate pasta, regular or whole wheat
1 Tbsp extra virgin olive oil
1lb ground beef sirloin
1 large onion, chopped, divided
1 large jalapeno, halved, seeded if desred and thinly sliced crosswise
4 cloves garlic, finely chopped
2 Tbsps chili powder
1 1/2 tsps ground cumin
1 ground coriander
1/4 cup tomato paste
1 bottle of beer or 1 1/2 cups of chicken stock
2 cups shredded cheddar, Monterey Jack or any Mexican semi-soft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or 1/2 small heart of romain lettuce chopped
Directions: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
While the pasta is working, in a large skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters o teh onion, the jalapeno, garlic, chili powder, cumin and coriander; season with salt ad pepper. Cook until the onion is softened, 6-7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.
Add the sauce to the pasta and toss. Spoonnto a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, tomatoes and lettuce.
-I used whole wheat pasta.
-I used 1 half of a regular sized tomato.
Here's what I started with:
***(3 Stars)--This dish was ok.