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Mexican-inspired Beef Rigatoni

Mexican-inspired Beef Rigatoni

with paprika and parsley

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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•Soya
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Beef Mince

1 piece

Onion

1 sachet

Paprika

(ContainsMustard)

1 pack

Passata

65 g

Creme Fraiche

(ContainsMilk)

1 piece

Bell Pepper

1 piece

Garlic

180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

50 g

Grated Cheddar

(ContainsMilk)

5 g

Parsley

1 sachet

Worcester Sauce

(ContainsSoya)

Not included in your delivery

to taste

Oil

to taste

Pepper

to taste

Salt

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)924 kcal
Energy (kJ)3865 kJ
Fat43.1 g
of which saturates22.9 g
Carbohydrate83.9 g
of which sugars16 g
Dietary Fiber1.4 g
Protein47.3 g
Cholesterol0 mg
Salt1.87 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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water.
  • When boiling add the pasta. Bring back to the boil. Cook until softened, 12 mins. 
  • Once cooked drain in a colander and pop back in the pot. Drizzle with oil and 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 and 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, passata and Worcester sauce and cook for 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.
  • Dollop a spoonful of creme fraiche on top.
  • Garnish with the remaining grated cheddar and parsley.