Beef and Arugula Fusilli
Used with permission from the new cookbook
Mangia with Quattro
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Beef and Arugula Fusilli. Serves 6
1 lb beef tenderloin
1 lb package fusilli
1/2 cup extra virgin olive oil
1/4 cup finely chopped shallots
1 Tbsp cracked dried chilies
1/4 cup finely chopped garlic
1 cup tomato sauce
1 cup chopped arugula
8 Roma tomatoes, peeled, seeded, cut in 1/2-inch dice (2 cups tomato concasse)
Parmesan cheese for sprinkling
Ground black pepper
- Freeze the beef for about 1 hour to make it easier to shave with a sharp knife. Bring a large pot of salted water to a boil. Cook the fusilli until al dente (package directions minus 2 minutes). Drain the fusilli and set it aside.
- In a medium to large saucepan, heat the olive oil on medium heat and saute the shallots, chilies and garlic without browning them. Increase the heat and add the shaved beef tenderloin, tomato sauce and arugula and saute, stirring, until the beef is barely cooked. Add the tomato and simmer for 3 to 4 minutes. If you’re using leftover cooked beef, add it after the tomatoes are cooked.
- Toss the pasta with the sauce and add 2 to 3 Tbsp Parmesan cheese and salt and pepper to taste before serving.
This recipe is a wonderful way to use up leftover beef. If you don’t have arugula you can use spinach.
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