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Italian Recipes

Harissa Beef Rigatoni

Harissa Beef Rigatoni

Harissa Beef Rigatoni

with Mushrooms and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Beef Rigatoni in just 20 minutes for a delicious and speedy meal.

Tags:

Spicy

•High Protein

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

50 grams

Harissa Paste

(Contains: Sulphites)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3308 kJ

Energy (kcal)791 kcal

Fat32 g

of which saturates11.3 g

Carbohydrate80.9 g

of which sugars15.5 g

Protein44.6 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

•Large Saucepan

•Pan

•Garlic Press

Instructions

Cook the Pasta

1

a) Boil a full kettle, then pour the boiled water into a large saucepan on high heat.

b) Add the rigatoni and 1/2 tsp salt to the water and bring back to the boil.

c) Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Mince

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince and sliced mushrooms. Fry until browned, 5-6 mins.

c) Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the Harissa

3

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Once the mince and mushrooms are cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min.

Simmer the Sauce

4

a) Stir the passata, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the mince pan.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 5-6 mins.

Combine and Stir

5

a) Once the sauce has thickened, add the cooked pasta to the pan and stir to combine.

b) Remove the pan from the heat and stir through the cheese. Taste and season with salt and pepper if needed.

Serve Up

6

a) Spoon the harissa beef rigatoni into your serving bowls.

Enjoy!

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