Rich Spiced Beef Arrabiata
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Rich Spiced Beef Arrabiata

with cheese and chilli flakes

A simple and super speedy pasta dish. Red wine jus adds depth and richness to the lightly spiced sauce that coats the juicy beef strips in this Italian-inspired recipe. Perfect for days when you want something that's flavourful, filling, and ready in a flash.

Tags:
Quick
Optional Spice
Under 650 calories
Protein Rich
Allergens:
Milk
Wheat
Sulphites
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Garlic

1 sachet(s)

Beef Stock

1 sachet(s)

Dried Chilli Flakes

50 grams

Grated Cheese

(Contains Milk)

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

250 grams

Beef Strips

1 pack(s)

Passata

1 sachet(s)

Red Wine Jus

(Contains Sulphites)

150 grams

Mushrooms

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Sugar

to taste

Pepper

to taste

Butter

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Nutrition Values

Energy (kJ)2920 kJ
Energy (kcal)698 kcal
Fat12.2 g
of which saturates8 g
Carbohydrate84.1 g
of which sugars15.7 g
Dietary Fiber2.3 g
Protein49 g
Cholesterol0 mg
Salt2.64 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 for the pasta.
  • When boiling, add the pasta to the water and bring back to the boil.
  • Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot (off the heat). Drizzle with oil and stir through to prevent sticking.
  • Peel and grate the garlic (or use a garlic press).

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

Fry the Beef
2
  • Roughly chop the mushrooms.
  • Place a large pan over high heat with a drizzle of oil.
  • Once the pan is very hot, sear the beef, shifting as it colours, until cooked through, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
  • Season with salt and pepper. Once browned, remove from the pan and set aside.
  • Return the pan to medium-high heat with a drizzle of oil.
3
  • Once the pan is hot, fry the mushrooms until charred, shifting often, 3-4 mins.
  • Add stock powder, passata, chilli flakes (use less if you don't like spice), garlic, 50ml water and ½ tsp sugar (double both for 4p).
  • Bring to a boil then reduce to a simmer.
  • Cook, stirring, until thickened, 6-7 mins.
  • Season to taste with salt, pepper and sugar. Stir through a knob of butter and red wine jus. Add a splash of water sauce if the sauce is too thick.
4
  • Once the sauce is your desired consistency, add the pasta and beef and stir until well coated and warmed through, 30 secs.
  • Share the beef arrabbiata between bowls.
  • Finish with a sprinkling of cheese.
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