Peruvian-Inspired Pasta Bolognese

Peruvian Inspired Pasta Bolognese

Peruvian-Inspired Pasta Bolognese

“Inspired by tallarín saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce. Ricardo Zarate usually prepares the sauce with diced beef tenderloin but the ground beef here makes it quicker for weeknight dinners”. Ricardo Zarate

Peruvian-Inspired Pasta Bolognese 

Print This Recipe Total time Yield 4Source Adapted from Ricardo ZaratePublished

Ají amarillo paste is a spicy Peruvian yellow chile paste. It’s available in many supermarkets and online. You may also substitute other types a chili paste.

Peruvian Inspired Pasta Bolognese


  • 1 (1‑inch piece) fresh ginger (peeled and chopped)
  • 7 clove garlic (peeled and chopped)
  • 3 tablespoon red wine vinegar
  • 1 tablespoon ají amarillo paste (see note)
  • ¼ teaspoon freshly cracked black pepper
  • 3 tablespoon soy sauce
  • 1 pound dried fettuccine (or other ribbon pasta) I used spinach flavored
  • 2 tablespoon canola oil
  • 1 pound ground beef sirloin (90% lean)
  • 1 medium red onion (peeled and finely diced)
  • 2 plum tomatoes (halved, seeded, and finely diced)
  • 1 cup chicken stock
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoon minced cilantro
  • kosher salt (as needed)


In a blender or mini processor, combine the ginger, garlic, vinegar, ají amarillo paste, black pepper and 1 tablespoon of the soy sauce and puree until smooth. Reserve the ginger-garlic sauce.

In a large pot of salted boiling water, cook the pasta until al dente. Drain well.

Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over high heat, stirring to break up the meat, until browned, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a bowl.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the meat and tomatoes and cook over high heat for 1 minute, then add the remaining 2 tablespoons of soy sauce and boil for 1 minute. Stir in the chicken stock and the ginger-garlic sauce and bring to a boil.

Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl, garnish with Parmesan shavings and serve.