Mexican-inspired Beef Rigatoni
with paprika and cheddar
Mexico City meets Milan in this fusion pasta dish. The slightly spiced sauce is a perfect pairing for succulent beef mince. A sprinkling of cheese on top ties the whole thing together for a simple and satisfying meal.
Tags:
Quick
•Family Friendly
Allergens:
Mustard
•Milk
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Mince
1 unit(s)
Onion
1 sachet(s)
Paprika
(Contains Mustard)
½ pack(s)
Chopped Tomatoes
62.5 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Bell Pepper
1 unit(s)
Garlic
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
50 grams
Grated Cheese
(Contains Milk)
10 grams
Parsley
Not included in your delivery
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Water
Nutrition Values
Energy (kcal)906 kcal
Energy (kJ)3792 kJ
Fat42.17 g
of which saturates22.48 g
Carbohydrate81.06 g
of which sugars13.88 g
Dietary Fiber0 g
Protein47.29 g
Cholesterol0 mg
Salt1.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water.
- When boiling add the pasta. Bring back to the boil. Cook until tender, 12 mins. Once cooked drain in a colander and pop back in the pot.
- Drizzle with oil. Stir to prevent sticking.
- Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Halve the bell pepper, discard the core and seeds. Chop into 2cm chunks.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, heat a drizzle of oil in a pan on medium-high heat.
- Add the onion and fry until softened, 4-5 mins.
- Add the beef mince, garlic and paprika. Fry until browned, 5-6 mins. Use a spoon to break it up. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
- Add the pepper, half the chopped tomatoes (double for 4p) and cook, 6-8 mins.
3
- Add the cooked pasta to the beef mince with half the grated cheddar. Mix well.
- Season to taste with salt and pepper. Heat for an additional 2-3 mins, until the pasta is warmed through.
- Meanwhile, roughly chop the parsley (stalks and all).
4
- Divide the pasta between plates and scoop a spoonful of creme fraiche on top.
- Garnish with the remaining grated cheddar and parsley.
