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Tallarines Rojos péruviens

Name: Tallarines Rojos péruviens
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: PE
Ingredients: 500 g beef (lomo fino, bistec, or beef cut for stew), diced small, or coarsely ground beef; 3 tbsp vegetable oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 2 tbsp ají panca paste (Peruvian red chili paste); 500 g ripe tomatoes, blended smooth, or 1 can (400 g) crushed tomatoes; 3 tbsp tomato paste; 1 bay leaf; 1 tsp dried oregano; 1 tsp salt, plus more to taste; 1/2 tsp ground black pepper; 250 ml beef stock or water; 120 ml evaporated milk; 400 g spaghetti; 50 g grated parmesan cheese, to serve; 2 tbsp chopped fresh parsley, to serve

15m

Prépa

45m

Cuisson

Portions

Facile

Difficulté

Spaghetti dans une sauce créole tomate et bœuf, adoucie au lait évaporé et finie au parmesan.

#peruvian#pasta#beef#tomato-sauce#comfort-food#weeknight

Portions

4portions

Ingrédients

Nutrition

calories650

protein38g

carbs68g

fat24g

fiber4g

Par portion

Étapes

Brown the beef

Pat the beef dry and season with a little salt and pepper. Heat 1 tablespoon of oil in a large, heavy pot over high heat and brown the beef in batches, without crowding the pot, until deeply colored on all sides. Remove and set aside; this browning builds the deep flavor of the sauce.

500 g beef
1 tbsp oil

✅ C'est prêt quand : the beef is browned and crusty on the outside, not gray or steamed

⏱6:00

Make the base

Lower the heat to medium and add the rest of the oil to the same pot. Cook the onion until soft and golden, about 5 minutes, then stir in the garlic and ají panca paste and cook for 2 more minutes until fragrant. This is the sofrito that carries all the flavor of the dish.

2 tbsp oil
1 large onion
4 cloves garlic
2 tbsp ají panca paste

✅ C'est prêt quand : the onion is soft and golden and the garlic smells toasted, not burnt

⏱7:00

Simmer the sauce

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Mellow with milk

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Cook the spaghetti

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Toss and serve

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Brown the beef

500 g beef
1 tbsp oil

✅ C'est prêt quand : the beef is browned and crusty on the outside, not gray or steamed

⏱6:00

Make the base

2 tbsp oil
1 large onion
4 cloves garlic
2 tbsp ají panca paste

✅ C'est prêt quand : the onion is soft and golden and the garlic smells toasted, not burnt

⏱7:00

Simmer the sauce

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Mellow with milk

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Cook the spaghetti

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Toss and serve

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History & Culture

The Story Behind the Dish

📍 Lima, Peru📅 20th century🍝 PE

Pasta arrived in Peru with Italian immigrants in the late 19th and early 20th centuries, and Lima's home cooks folded it straight into the local creole kitchen. Instead of a plain Italian tomato sauce, they built it the Peruvian way: a sofrito of onion and garlic deepened with ají panca, simmered with beef until rich, and softened at the end with a splash of evaporated milk, a pantry staple in most Peruvian homes.

The result, tallarines rojos, became one of the most common lunches and dinners across the country, served everywhere from family tables to simple corner restaurants, often alongside a fried egg or milanesa.

⭐ Why It's Famous

It's the ultimate Peruvian comfort pasta: deeply savory, a little sweet from the milk, and quick enough for a weeknight but satisfying enough for Sunday lunch.

💡 Fun Fact

Peruvian cooks reach for evaporated milk rather than cream in many sauces, a habit that goes back to it being more affordable and shelf-stable than fresh dairy for much of the 20th century.

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