Creamy Gochujang Beef Rigatoni

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.