From our latest cookbook in collaboration with Apartamento, discover our authentic Madeiran macarronada recipe from the kitchens of Reid's Palace. This a rich and hearty pasta dish made with beef short ribs, chouriço, peppers and tomatoes is a classic on the island.
Ingredients
500g beef short ribs, minced or cut into small pieces
2 tbsp of olive oil
1 tsp of garlic, crushed
1 tsp of salt
4 medium onions, finely chopped
4 pork chouriços, sliced
240ml dry white wine
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 bay leaves
1 can peeled tomatoes, chopped and seeded
2 spring onions, chopped
½ tsp of salt and black pepper
250g macaroni, ziti or rigatoni
Method
1.
Season the beef with garlic and salt.
2.
Heat the olive oil in a large pan and sauté the onion and garlic until lightly golden.
3.
Add the beef, chouriço, wine, peppers, bay leaves, tomatoes and spring onions. Cover and simmer over a low heat until the sauce reduces by about half.
4.
Taste and adjust the seasoning with salt and black pepper.
5.
Add the macaroni directly unto the sauce, stirring occasionally as it cooks, ensuring the pasta absorbs the rich flavours while remaining juicy.
6.
Remove from the heat and briefly let it rest before serving.
