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Creamy Paprika Beef Pasta
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Creamy Paprika Beef Pasta

40 minServes 4Nutri-Score C€€
from @jonwatts889 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rigatoniGrains400 g
  • onion (diced)Produce1 piece
  • minced beefMeat500 g
  • garlic (cloves, minced)Produce4 pieces
  • smoked paprika (1 tbsp)Spices15 g
  • tomato paste (1 tbsp)Pantry15 g
  • chopped tomatoes (tinned)Pantry400 g
  • beef stockPantry150 ml
  • mascarponeDairy150 g
  • Parmesan (grated, plus extra for serving)Dairy40 g
  • parsley (chopped)Produce10 g
  • salt (for the pasta water)Spices10 g

per serving

Nutrition

758kcal

Carbs
80 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Grater

step by step

Method

  1. Brown the beef

    • Heat a large frying pan and cook the minced beef until browned all over.
    Step 1

  2. Soften the onion

    • Add the onion and cook until it softens.
    Step 2

  3. Add garlic and paprika

    • Stir in the garlic and smoked paprika and cook briefly.
    Step 3

  4. Add tomato paste

    • Add the tomato paste and cook, stirring.
    Step 4

  5. Simmer the sauce

    • Pour in the chopped tomatoes and beef stock.
    • Leave to simmer, stirring occasionally.
    Step 5

  6. Cook the pasta

    • Meanwhile, cook the pasta in salted boiling water until al dente.
    • Drain, reserving a little pasta water.
    Step 6

  7. Make it creamy

    • Add the mascarpone, Parmesan and parsley to the sauce and stir until creamy.
    Step 7

  8. Combine pasta and sauce

    • Add the pasta to the sauce and stir until completely coated, loosening with pasta water if needed.
    Step 8

  9. Serve

    • Dish up in pasta bowls and finish with grated Parmesan.
    Step 9
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