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Pasta with Cheekmeat and Vegetable Saute

Featuring:
Rumba® Beef Cheekmeat

Mi Diario de Cocina
Carolina Rojas Head-shot

Original Blog & Recipe by
Carolina Rojas

Carolina Rojas is a cook and food blogger, and currently resides in Atlanta, GA. In 2006, she created the bilingual cooking blog Mi Diario de Cocina, which quickly began to gain a large audience. The blog features a diverse arrangement of international cuisine while promoting recipes and traditions from her native Chile. In 2017, she published a bilingual cookbook entitled “Mi Diario de Cocina Chilena.”

See more of my recipes

Pasta with Cheekmeat and Vegetable Saute

Mi Diario de Cocina Plated

Ingredients

Cheekmeat

  • Rumba® Beef Cheekmeat (4 pounds)
  • 1 cup of red wine
  • 2 cups beef or chicken broth (or water)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 garlic head, halved
  • 1 onion, cut in 4 pieces

Pasta

  • 1 package (1-pound) pasta of your choice, cooked, drained
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ½ onion, finely diced
  • 1 zucchini, diced
  • ½ red or orange bell pepper, cut into small pieces
  • 2 chopped tomatoes
  • Salt and pepper to taste
  • Parmesan cheese to taste
  • 1 teaspoon paprika

Recipe Notes

Serve the pasta with Parmesan cheese on top.

Instructions

  1. In a cast iron pot or Dutch oven, add beef cheekmeat, red wine, broth, cumin, salt, pepper, garlic, and 1 quartered onion. Cook for 2 hours over medium heat until cheekmeat is tender and reaches an internal temperature of 160ºF. Remove cheekmeat from cooking liquid, cool slightly and fine chop. Set aside.
  2. Heat oil in a frying pan over medium-high heat. Add diced onion and sauté for 2 minutes, stirring frequently. Add zucchini, bell pepper and paprika; cook for 3 minutes. Add tomatoes and finely chopped cheekmeat and cook for 2 minutes until fully heated.
  3. Add cooked pasta, gently toss to blend and heat briefly. Season with salt and pepper to taste.
  4. Serve topped with shaved Parmesan.