Friday, September 20, 2013

South by Southwest Pasta

South by Southwest Pasta | A little #beer and smoked paprika go a long way in this #recipe |

I've started to get a little more comfortable in my own skin when it comes to experimenting in the kitchen. This recipe was a slider recipe from Rachael Ray that I morphed into a delicious pasta dish. Years ago when I first started cooking, I would never have strayed from a printed recipe. Now I am brave enough to make it into something different without hesitation. On the day that I made this pasta, I wasn't feeling like making sliders. I didn't want to mess with all the steps and hassle, so I made pasta instead. It is super savory and delicious. I loved the beer paired with the smoky paprika and chili powder and steak seasoning. They could not have been more perfect together. It amazes me how well beer goes with "Mexican" food...but I need to remember to try it more often!!

What you need:
  • 1 lb. ground beef
  • 1/2 cup beer
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp. Montreal steak seasoning
  • 1 Tbsp. ancho chili powder
  • 1 Tbsp. smoked paprika
  • EVOO
  • 1 lb. rotini pasta, cooked
  • Salsa
  • Pepper jack cheese, shredded
  1. Brown ground beef in skillet. Add beer, onion, garlic, Montreal steak seasoning, chili powder, and paprika. Simmer until most of the liquid has absorbed.
  2. Serve pasta topped with beef mixture. Then topped with salsa and cheese.

Original Fantastical Recipe

 photo fantasticalsiggy_zps15f00c69.png

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