Servings: 4 servings | Prep time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 1 pack (400g) spaghetti
- 1 tablespoon vegetable oil (for boiling pasta)
- 1 teaspoon salt
- 2 tablespoons vegetable oil (for sautéing)
- 1 medium onion, thinly sliced
- 1 medium tomato, diced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1/2 scotch bonnet pepper, finely chopped (adjust to spice preference)
- 1 can (340g) Cool Runnings corned beef
- 1 teaspoon Cool Runnings paprika
- 1/2 teaspoon Cool Runnings black pepper ground
Directions
1. Bring a large pot of water to a boil. Add 1 tablespoon of vegetable oil and 1 teaspoon of salt.
2. Add spaghetti and cook according to package instructions or until it reaches your preferred texture. Drain and set aside.
3. While the pasta is cooking, heat 2 tablespoons of Cool Runnings Coconut Oil in a large skillet over medium heat.
4. Add the sliced onion, diced tomato, red and green bell peppers, and chopped scotch bonnet pepper to the skillet. Sauté until softened and fragrant, about 5–7 minutes.
5. Add the corned beef to the pan. Break it up with a fork and stir it into the vegetables. Cook for 3–4 minutes until well combined and heated through.
6. Season the mixture with Cool Runnings Paprika and Black Pepper. Stir to blend the flavors. Add the cooked spaghetti to the skillet. Toss everything together until the pasta is evenly coated with the corned beef and vegetable mixture.
7. Serve hot and enjoy!