Serves 2
with Red Sauce, Bell Pepper & Onion
To celebrate la cultura this Hispanic Heritage Month, whip up this pasta dish that’s popular in Puerto Rico and the Dominican Republic! You’ll sauté and simmer up a sauce of onion and bell pepper with ground beef, zesty sazón seasoning (with cumin and achiote), and crushed tomatoes. Toss with spaghetti for a delicious spin on classic flavors.
Bring a large pot of water to a boil. Wash and dry produce.
Halve, peel, and dice onion into 1⁄2-inch pieces. Halve, core, and dice bell pepper into 1⁄2-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 2-3 minutes.
Add beef* and Loisa Organic Sazón Seasoning to pan with veggies; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. TIP: Carefully drain any excess grease from pan.
Stir in crushed tomatoes and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 4-6 minutes.
Meanwhile, once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until just al dente, 8-10 minutes (pasta will finish cooking in Step 5).
Reserve 1 cup pasta cooking water (11⁄2 cups for 4 servings), then drain.
Add drained spaghetti and 1⁄2 cup reserved pasta cooking water (3⁄4 cup for 4 servings) to pan with sauce. Cook, stirring, until pasta is evenly coated, 1-2 minutes. TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until spaghetti is coated in sauce.
Taste and season with salt and pepper if desired.
Divide pasta between bowls and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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