Penne Rigate, beef with mild spices and honey

1

Cook the Penne Rigate in salted water. Once cooked, drain and set aside 65g of the cooking water.

2

Slice the red pepper and onion. Finely chop a sprig of parsley and two chillies. Cut the beef into strips about 1cm thick and 1cm wide.

3

Heat 2 tablespoons of sunflower oil in a frying pan, then add the cooled pasta. Stir gently for 2 minutes until golden, then place in a bowl and set aside.

4

Drizzle olive oil into a frying pan and brown the chicken for 3 minutes over a high heat. After the chicken has cooked for 2 minutes, add the peanuts to the pan and coat the chicken. Turn off the heat and cut the chicken into 1cm thick slices.

5

Pour the remaining sunflower oil into the pan, along with the sesame oil, and cook the beef over a high heat for 1 minute. Quickly stir in the honey, then the soy sauce. Stir for a few seconds and pour into the pan with the beef, Panzani Penne Rigate and vegetables. Mix well, then add the vinegar. After a minute, add the pasta cooking water. Stir in and finish cooking.

6

Chop the remaining 2 chillies and the parsley. Add them to the dish, along with the lime juice. Serve hot!