This meat-sauce pasta is full of wonderful Italian flavors with an additional kick of Cajun! It is easy to make, requires little cook-time, and makes delicious leftovers! This is sure to be a new staple in your house!
In my house, Thanksgiving means turkey, mashed potatoes, stuffing, annnnd Italian food. Homemade raviolis and meatballs bring our family together over the holidays. Actually, no. Homemade raviolis and meatballs tear us apart.
Every year it is the same thing. My grandma (HI GRANDMA!) provides the raviolis and we (my stepdad & I) fight over them. Unfortunately, the amount of people we’re fending off seems to be growing. The ravioli to people ratio has become alarmingly uneven.
It has gotten so bad that my sister (HEEEY JEN!) hides extra meatballs in the pantry *just in case*. And when my boyfriend asks how many I’ve had, I shamefully lie and tell him two (leaving out the other two that were fully consumed inside a dark, tiny room). Sorry that I lied John. Also, sorry that you are just now finding out.
Basically, food brings out the worst in my family. We become uncivilized. I can’t even take a small bite of John’s food without feeling like a criminal. Aren’t two people in a loving relationship supposed to share things?!
So, if you couldn’t tell, food (especially Italian food) holds a very special place in my heart. To me, nothing screams Italian more than pasta smothered in red-sauced, meaty-goodness. And of course, me being me, I kicked it up a notch by adding a little Cajun flair to the dish.
Now, please excuse me while I dive head first into a big bowl of passstttaa.
Cajun Red Pepper Bolognese Pasta
This bolognese pasta is kicked up using fresh red peppers and cajun seasonings!
Ingredients
1 tablespoon oil
1 cup red bell peppers, diced
1 cup red onion, diced
1 lb. lean ground beef
3 garlic cloves, minced
1 (14 ounce) can plain tomato sauce (I use Hunt’s no salt added)
1 (14 ounce) can diced tomatoes, drained
1 & 1/2 teaspoons dried parsley
1 tablespoon blackened seasoning (I use Cajun’s Choice)
½-1 teaspoon salt (adjust to taste)
½ teaspoon onion powder
¼ teaspoon black pepper
12 ounce pasta (any kind – I like penne or shells the best for this recipe)*
-In a large skillet, add oil, peppers, and onions. Cook for two minutes, stirring constantly. Add ground beef and garlic. Cook until beef is brown and cooked through. Stir frequently. -Add tomato sauce, diced tomatoes, parsley, blackened seasoning, salt, onion powder, and pepper. Stir then bring mixture to a boil and cover. Turn heat down to low and simmer for 10-12 minutes. -While sauce mixture is simmering, cook pasta according to directions. Once cooked, drain and rinse. -Remove mixture from heat and add pasta. If desired, top with fresh parsley, additional salt and pepper, and parmesan or mozzarella cheese.Directions
Additional Notes:
-If necessary, use GF pasta. I use and love Barilla’s gluten free pasta.
Jillian Lolo 
Nice recipe
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