Creamy Ajvar Beef Pasta

How to make Creamy Ajvar Beef Pasta

1. 1Sauté the Veggies: Heat the cooking oil in a large skillet over medium heat. Add the diced red pepper and diced onions and cook for 3–4 minutes, until soft and fragrant.
2. 2Brown the Beef: Add the 450 g of ground beef and ½ teaspoon salt. Break it up with a wooden spoon and cook for 6–8 minutes, until it's browned all the way through with no pink left.
3. 3Salt the Pasta Water: While the beef browns, bring a large pot of salted water to a boil. Don't skip the salt — you'll be using this water in the sauce, so it seasons everything.
4. 4Deglaze the Pan: Pour in the dry white wine and scrape up all the brown bits stuck to the bottom of the pan — that's where all the flavor is! Let it bubble for 1–2 minutes until it reduces a little.
5. 5Stir in the Ajvar: Add the ajvar and stir until the beef and veggies are fully coated.
6. 6Make the Creamy Sauce: Ladle in 240 ml of hot pasta water, then pour in the heavy cream. Stir, turn the heat down to low, and let it gently simmer while the pasta cooks. Keep it at a gentle simmer — boiling cream can split.
7. 7Cook the Pasta: Once the pasta water and cream are in the sauce, add the fusilli to the boiling water. Cook until al dente according to the package directions, then drain.
8. 8Season and Toss: Stir the garlic powder and smoked paprika into the sauce. Add the cooked pasta and toss until every spiral is coated in that delicious creamy sauce. Season with salt and black pepper to taste, then serve right away!