Black & White Pasta with Red Pepper Chile Colorado Beef Sauce
Black & White Pasta with Red Pepper Chile Colorado Beef Sauce is a Tim Burton–inspired Halloween pasta recipe featuring black and white striped bowties tossed in a rich roasted red pepper and Chile Colorado beef sauce. Bold, spooky, and perfect for festive October dinners!
Ingredients
Red Pepper Chile Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 ½ cups chicken stock
- 4 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 2 large roasted red bell peppers see roasting method in blog post
- 1 teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons brown sugar
- 3 tablespoons chili powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Chuck Roast
- 3 lbs beef chuck roast cut into chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Pasta
- 12 oz black and white striped pasta cuttlefish ink
- 2 Tbsp olive oil to toss pasta after draining
- ½ cup freshly grated Parmesan or Cotija cheese
- Optional: Fresh cilantro or parsley for garnish
Instructions
- Heat your pot: Start by heating a Dutch oven or large heavy-bottomed pot over high heat. Add 2 tablespoons vegetable oil.
- Prepare the beef: Generously season 2–3 pounds chuck roast on all sides with 2 teaspoons salt and 1 teaspoon black pepper. Carefully move the meat to the heated pot.
- Sear the meat: Sear the roast for 3 minutes per side until a dark, flavorful crust forms. Use two forks or heavy-duty tongs to flip the meat. Once seared, remove the beef to a plate and discard excess cooking oil.
- Make the sauce base: In a small saucepan over medium-high heat, add 2 tablespoons vegetable oil. Once hot, whisk in 3 tablespoons all-purpose flour and cook 1–2 minutes, stirring constantly until lightly golden.
- Add liquids and peppers: Slowly pour in 2 ½ cups chicken stock, 1 tablespoon apple cider vinegar, 4 tablespoons tomato paste, and 2 roasted red peppers, pureed. Whisk until smooth.
- Season the sauce: Add 1 teaspoon cayenne, ½ teaspoon cumin, ½ teaspoon smoked paprika, 2 tablespoons brown sugar, 3 tablespoons chili powder, ½ teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon onion powder, and additional salt & pepper to taste. Whisk until fully incorporated.
- Simmer the sauce: Bring the sauce to a low boil, then reduce heat to low. Let it simmer for 15 minutes, stirring occasionally, until slightly thickened.
- Combine with beef: Return the seared chuck roast to the Dutch oven (or transfer everything to a slow cooker). Pour the prepared sauce over the beef.
- Low and slow cooking: Cover and cook on low heat for 8–10 hours, or until the beef is tender and falling-apart.
- Serve: Once cooked, use two forks to pull and shred the meat. You can do this while the meat is still in the slow cooker or remove and shred on a cutting board (to get rid of any leftover fatty parts) and then return to the sauce. Toss with cooked black-and-white striped bowtie pasta. Pour extra sauce over the top and serve with a sprinkle of parsley or Parmesan if desired.
Notes
Tips and Tricks
- Oil the pasta! Cuttlefish ink pasta gets sticky fast once drained .. drizzle with olive oil and give it a quick stir before serving to keep those spooky stripes separate.
- Don’t skip the braise! Browning the beef before it simmers locks in rich, smoky flavor .. that deep sear is everything.
- Let the meat do its thing. Once it hits the pan, walk away for 3 minutes per side. Don’t peek, don’t fuss .. that crust means flavor.
- Use the right tools. Two sturdy forks or heavy-duty tongs make flipping your chuck roast easy (and keep you from splattering red sauce all over your cauldron).
- Leftovers are even better. The sauce thickens and deepens overnight .. perfect for next-day pasta bowls or Halloween week meal prep.