Rich Spiced Beef Arrabiata
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Rich Spiced Beef Arrabiata

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:
Under 650 calories
Quick
Optional Spice
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)

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 (kcal)646 kcal
Energy (kJ)2704 kJ
Fat12.2 g
of which saturates8 g
Carbohydrate75.5 g
of which sugars9.8 g
Dietary Fiber1.5 g
Protein47.9 g
Cholesterol0 mg
Salt2.41 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
  • Place a large pan over high heat with a drizzle of oil.
  • Once the pan is hot, fry the beef strips shifting as they colour, 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.
Simmer the Sauce
3
  • Add the red wine jus, stock powder, passata, chilli flakes (use less if you don't like spice), garlic, 100ml water and ½ tsp sugar (double both for 4p) to the pan.
  • Bring to a boil then reduce to a simmer.
  • Cook, stirring occasionally, until thickened, 10-12 mins.
  • Season to taste with salt, pepper and sugar. Stir through a knob of butter. Add a splash of water sauce if the sauce is too thick.
  • Before serving, toss pasta and beef through the sauce.
Garnish and Serve
4
  • Share the beef arrabbiata between bowls.
  • Finish with a sprinkling of cheese.
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