Penne Rigate

Penne Rigate, bœuf aux épices douces et au miel


  • 120g Panzani Penne Rigate
  • ½ L of water
  • 200g of beef filet
  • 45 g of honey
  • 20g of soy sauce (salty)
  • 3 g of sesame oil
  • 45 g of sunflower oil
  • 15g of balsamic vinegar
  • 90g
  • de poivron rouge 70g
  • d'oignon 2
  • branches de persil 1
  • branche d'oignon pays 4

Preparations steps

  • 1. Cook the Penne Rigate in the salted water. Once cooked, drain and reserve 65g of cooking water.
  • 2. Chop the pepper, onion and garlic into slices. Finely slice the green onion, a branch of parsley and two chilli peppers. Chop the beef into strips about 1 cm in thickness and in width.
  • 3. In a frying pan, heat 2 tablespoons of sunflower oil, then throw in the chilled pasta. Lightly stir for 2 minutes until golden, then put in a salad bowl and set aside.
  • 4. Pour a drizzle of olive oil into a skillet and brown the chicken in it for 3 minutes over high heat. After the chicken has been cooking for 2 minutes, add the peanuts to the frying pan and coat the chicken in them. Turn off the heat and cut the chicken into 1 cm thick slices.
  • 5. Pour the rest of the sunflower oil into the pan, as well as the sesame oil, and cook the beef on high heat for 1 minute. Rapidly stir in the honey, then the soy sauce. Mix together for a few seconds and pour over the beef, the Penne Rigate and the vegetables. Stir together well, then add the vinegar. After 1 minute, add the reserved pasta cooking water. Stir in and stop cooking the dish.
  • 6. Mince the 2 leftover chilli peppers and parsley. Add them to the dish, along with the lime juice.

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