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.
(Contains Wheat May be present Soya, Mustard)
Not included in your delivery
- 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.
- 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.
- 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).
- Divide the pasta between plates.
- Dollop a spoonful of creme fraiche on top.
- Garnish with the remaining grated cheddar and parsley.