Yield: 2 servings 

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

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Ingredients: 

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Pasta Shells, 300g

Beef Steak, 200g 

1/2 can of Chopped Tomatoes 

Red Pesto, 2 tbsp (optional)

Olive Oil, 2 tbsp

Vegetable Oil, for frying

Tomato Paste, 1 tsp

Cooking Creme, 1 tbsp

3 scotch bonnets (ata rodo)

1 Red Onion 

1 Garlic Clove 

Basil (fresh or dried), 1/2 tbspSalt (to taste)

Black Pepper (to taste)

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Grocery Shopping: 

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Shoprite, Victoria Island 

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Prep: 

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Finely blend together, tomatoes, scotch bonnets, onion, garlic and set aside. 

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Clean and chop steak into small cubes, lightly salt and add black pepper (to taste) then as set aside.

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​Boil pasta shells according to packet instructions and set aside.

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Instructions: 

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​1) In a pan, heat vegetable oil then add cubes of steak and fry for approx. 7 mins on medium heat, turning frequently.

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2) Once steak cubes are cooked and browned, remove from the pan onto a paper towelled plate to drain any excess oil.

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3) In a sauce pan, heat olive oil and pour in the blended ingredients, cover the sauce pan and boil the blended peppers for 10 minutes on low heat.

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4) After 10 minutes, stir the blended ingredients and add salt and black pepper (to taste) then add half a Knoor cube, basil and oregano. Stir and allow the ingredients of the saucepan to simmer for a minute.

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5) Then add cooking crème and stir.

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6) Add steak cubes and stir.

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7) Pour in the boiled pasta and stir well to make sure that all the components of the saucepan are well incorporated together.

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done) Cover the saucepan (keeping the heat low) and allow the pasta to simmer for 2 minutes before removing from the heat.

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Your Creamy Steak Shells are ready !

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Serve whilst hot and enjoy x

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