Creamy Gochujang Beef Rigatoni
with Spinach and Spring Onion
- Cereals containing gluten
- Soya
- Milk
Sweet and spicy Korean style gochujang is the hero ingredient of this flavoursome Creamy Gochujang Beef Rigatoni, turning one of our favourite beef pasta dishes into something special for a weeknight dinner.
Ingredients
180
Rigatoni Pasta
(Contains: Cereals containing gluten)
240
British Beef Mince
2
Garlic Clove
1
Spring Onion
30
Tomato Puree
50
Gochujang Paste
(Contains: Soya)
75
Creme Fraiche
(Contains: Milk)
10
Chicken Stock Paste
40
Baby Spinach
Not included in your delivery
¼
Sugar for the Sauce
100
Water for the Sauce
20
Butter
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the beef cooks, peel and grate the garlic (or use a garlic press).
b) Trim and thinly slice the spring onion.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Lower the pan to medium heat, then add the garlic and tomato puree. Cook for 1 min.
c) Stir through the gochujang paste, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 3-4 mins.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir the butter (see pantry for amount) into the sauce until melted.
c) Stir through the cooked rigatoni, then taste and season with salt and pepper if needed.
a) Share the creamy gochujang rigatoni between your bowls.
b) Sprinkle over the spring onion to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the unique gochujang tang, calling it delicious and full of flavour; some found it an interesting fusion of Korean and Italian cuisines.
- Ease of prep: Customers praised how quick and easy this dish was to make, with clear instructions perfect for busy weeknights.
- Suggestions: Consider adding extra vegetables like mushrooms or bell peppers; some preferred less pasta and more sauce or meat.
- Next-day meals: Several noted it reheated well for lunch the next day, with generous portions often providing leftovers.
- Meat quality: Some found the beef mince too fatty or gristly; consider offering a leaner mince option.
