Categories: Ground Beef, Main Dish, Rachael Ray

Ingredients

• salt
• 1 lb penne rigate or 1 lb cavatappi pasta
• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs ground sirloin
• 2 tablespoons chili powder
• black pepper
• 1 onion, chopped
• 1 cubanelle pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 3 -4 garlic cloves, chopped
• 1 cup beef stock
• 1 (28 ounce) can crushed fire roasted tomatoes
• 1/4 cup fresh basil leaf, torn
• 2 cups shredded smoked cheddar cheese

Directions

1. Bring a large covered pot of water to a boil; add in salt and then the pasta; cook to al dente.

2. Preheat broiler.

3. While the water for the pasta comes to a boil and the pasta cooks, heat the oil in a deep skillet over medium-high heat.

4. When the oil ripples or smokes, add the beef and break it up with a wooden spoon, stirring and crumbling it for 5-6 minutes.

5. Season the meat with chili powder, salt, and pepper.

6. When the meat has browned, add the onions, peppers, and garlic.

7. Cook until the vegetables are soft, 6-7 minutes.

8. Add in the stock and scrape up the pan drippings.

9. Stir in the crushed tomatoes; simmer the sauce for 10 minutes.

10. Fold in the basil; drain the pasta.

11. Toss the pasta in the pan to combine, and transfer the mixture to a casserole dish.

12. Sprinkle the chili mac with the cheese; brown under the broiler for 3-4 minutes.

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