Smoky Southwestern Pasta

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  • 8 ounces bow-tie pasta
  • 2 cups broccoli florets
  • 1 pound flank steak
  • 3 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1 (7-ounce) jar roasted red peppers, drained and cut into strips
  • 1 teaspoon salt


Prepare pasta as package directs, adding broccoli during last 4 minutes of cooking. Drain.

Meanwhile, preheat grill.

Brush flank steak on both sides with 2 tablespoons TABASCO® Chipotle Sauce. Grill steak over medium-high heat, about 6 to 7 minutes for medium-rare, turning once. Set aside.

Heat oil in 10-inch skillet over medium heat. Add onion; cook about 5 minutes. Add garlic; cook 2 minutes longer, stirring occasionally until tender.

Thinly slice steak across grain. Toss pasta with sliced steak, onion mixture, roasted red peppers, salt and remaining 1 tablespoon TABASCO® Chipotle Sauce in large bowl; mix well.

Makes 4 to 6 servings.

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