Mexican-inspired Beef Rigatoni
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Mexican-inspired Beef Rigatoni

Mexican-inspired Beef Rigatoni

with paprika and parsley

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
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Mince

1 unit(s)

Onion

1 sachet(s)

Paprika

(Contains Mustard)

1 pack(s)

Passata

65 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)

5 grams

Parsley

1 sachet(s)

Worcester Sauce

(Contains Soya)

Not included in your delivery

to taste

Oil

to taste

Pepper

to taste

Salt

to taste

Water

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Nutrition Values

Energy (kcal)924 kcal
Energy (kJ)3865 kJ
Fat43.1 g
of which saturates23 g
Carbohydrate83.9 g
of which sugars16 g
Dietary Fiber1.4 g
Protein47.4 g
Cholesterol0 mg
Salt1.89 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

Colander
Grater

Instructions

Cook the Pasta
1
  • Boil a large pot of salted water. When boiling, add the pasta and bring back to the boil. Cook until softened, 12 mins. 
  • 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.

Fry the Mince
2
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • 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 as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. 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 Rigatoni
3
  • Add the cooked pasta to the beef mince along with half the grated cheddar.
  • Mix well and 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).
Garnish and Serve
4
  • Divide the pasta between plates.
  • Dollop a spoonful of creme fraiche on top.
  • Garnish with the remaining grated cheddar and chopped parsley.
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