Name: Roti Beef Pasta Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian, Caribbean
Ingredients: 12 oz rigatoni pasta; 1 lb ground beef (85/15 blend); 2 tbsp vegetable oil; 1 large onion, diced; 2 bell peppers (red and green), sliced; 3 cloves garlic, minced; 2 tbsp curry powder; 1 tsp dried thyme; 1/2 tsp ground cumin; 2 tbsp soy sauce; 1 tbsp tomato paste; 1/2 cup beef broth; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped (for garnish); Optional: 1 scotch bonnet pepper, minced, or hot sauce to taste

Description

Inspired by Caribbean roti wraps, this version wraps the soul in Italian pasta via a quick beef and vegetable wok toss with curry and herb notes. Ground beef and rigatoni come together in a savory umami sauce ideal for make-ahead freezing and reheating in under an hour total. The dish fuses bold Trinidadian curry flavors with al dente pasta for a comforting, freezer-friendly meal.

Cultural Background

Roti originated in India and was brought to the Caribbean by indentured laborers in the 19th century, becoming a staple street food in Trinidad and Tobago where curry beef fillings are traditional. Italian pasta traditions emphasize simple, hearty preparations often tossed with sauces in a quick pan method. This fusion merges the spiced, aromatic profile of Caribbean curries with Italian pasta techniques for a modern remix that honors both heritages.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

12 oz rigatoni pasta
1 lb ground beef (85/15 blend)
2 tbsp vegetable oil
1 large onion, diced
2 bell peppers (red and green), sliced
3 cloves garlic, minced
2 tbsp curry powder
1 tsp dried thyme
1/2 tsp ground cumin
2 tbsp soy sauce
1 tbsp tomato paste
1/2 cup beef broth
1/2 tsp salt (or to taste)
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped (for garnish)
Optional: 1 scotch bonnet pepper, minced, or hot sauce to taste

Instructions

Bring a large pot of salted water to a boil and cook the rigatoni for 2 minutes less than package directions for al dente texture, then drain and set aside (this prevents mushiness on reheating).
Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat until shimmering, then add the ground beef and cook for 5-7 minutes, breaking it up with a spatula until browned and no pink remains; drain excess fat if needed and transfer beef to a plate.
In the same wok, add the remaining tablespoon of oil, then sauté the diced onion and sliced bell peppers for 4-5 minutes until softened and lightly charred at the edges.
Stir in the minced garlic, curry powder, dried thyme, and ground cumin; cook for 1 minute until fragrant, stirring constantly to bloom the spices without burning.
Return the cooked beef to the wok, add the soy sauce, tomato paste, and beef broth, and simmer for 3-4 minutes until the sauce thickens slightly and coats the ingredients evenly.
Add the drained rigatoni to the wok along with salt and black pepper; toss vigorously for 2-3 minutes over high heat until the pasta is fully coated and heated through, adjusting seasoning as needed.
Remove from heat, garnish with chopped cilantro, and serve immediately or cool for freezing.

Tips

- Slightly undercook the pasta and use a starch-thickened sauce like this broth-tomato blend to ensure excellent texture after freezing and reheating.
- Avoid overcooking the vegetables initially as they will soften further on reheating; taste and adjust curry heat level before adding pasta.
- Substitute ground turkey or plant-based crumbles for beef, or use gluten-free pasta for dietary needs while maintaining the fusion flavors.

Nutrition

Calories: 550
Protein: 32g
Carbs: 55g
Fat: 22g