Mexican-inspired Beef Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-inspired Beef Rigatoni

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
Wheat
Milk
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

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

sideBannerName

Nutrition Values

Energy (kJ)3792 kJ
Energy (kcal)906 kcal
Fat42.2 g
of which saturates22.5 g
Carbohydrate81.1 g
of which sugars13.9 g
Dietary Fiber0 g
Protein47.3 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

Instructions

Cook the Pasta
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 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, discard the core and seeds. Chop into 2cm chunks.

TIP: If you're in a hurry you can boil the water in your kettle.

Fry the Mince
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.
Heat It Up
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).
Plate and Serve
4
  • Divide the pasta between plates and scoop a spoonful of creme fraiche on top.
  • Garnish with the remaining grated cheddar and parsley.
Meal right image

Explore Similar Recipes

Meal left image