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
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
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.
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.
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.
4
- Share the beef arrabbiata between bowls.
- Finish with a sprinkling of cheese.
