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Creamy Paprika Beef Pasta
40 minServes 4Nutri-Score C€€
C
40 min
40 minCreamy Paprika Beef Pasta
what you need
Ingredients
rigatoniGrains400 g
onion (diced)Produce1 piece
minced beefMeat500 g
garlic (cloves, minced)Produce4 pieces
smoked paprikaSpices1 g
tomato pastePantry1 g
chopped tomatoes (tinned)Pantry400 g- beef stockPantry150 ml
mascarponeDairy150 g
Parmesan (grated, plus extra for serving)Dairy40 g
parsley (chopped)Produce10 g
oilPantry15 ml
salt (for the pasta water)Spices10 g
per serving
Nutrition
758kcal
- Carbs
- 80 g
- Proteins
- 36 g
- Fat
- 33 g
what you’ll use
Tools
Frying pan
Stockpot
Colander
step by step
Method
- Step 1
Brown the beef
- Heat the oil in a large pan over medium-high heat.
- Add the minced beef, spread it out and leave it to caramelise.
- Once deeply browned underneath, break it up and cook until browned all over.
- Step 2
Soften onion and aromatics
- Add the onion and cook until softened.
- Stir in the garlic and smoked paprika and cook briefly.
- Step 3
Add tomato paste
- Add the tomato paste and cook to deepen the flavour.
- Step 4
Simmer the sauce
- Pour in the chopped tomatoes and beef stock.
- Simmer until thick and rich.
- Step 5
Cook the pasta
- Cook the pasta in well salted water until al dente.
- Drain, saving a splash of pasta water.
- Step 6
Combine and finish
- Add the pasta to the sauce with the mascarpone, Parmesan and parsley.
- Toss with a splash of pasta water until glossy and silky.
- Step 7
Season and serve
- Taste and adjust the seasoning.
- Finish with extra Parmesan and serve.