One Pot Creamy Paprika Beef Pasta
One Pot Creamy Paprika Beef Pasta
Ingredients
- 350 g rigatoni, uncooked
- 200 ml double cream
- 600 ml beef stock
- 1 cup tomato passata
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper
- 1 1/2 tablespoons Italian herbs
- 2 teaspoons chilli flakes, optional
- 1 brown onion, finely diced
- 4 garlic cloves, minced
- 500 g beef mince, 15% fat
- salt, to taste
- pepper, to taste
- olive oil, as needed
- Parmesan cheese, as needed, for serving
Instructions
- 1
On a medium to high heat, add olive oil to a large pot or deep pan. Add the beef mince and fry until thoroughly browned, breaking it up with a spoon as it cooks.
⏱️ 5 min
- 2
Add the smoked paprika, cayenne pepper, Italian herbs, and optional chilli flakes to the browned beef. Stir in the finely diced brown onion and minced garlic. Continue to stir and cook for about 5 minutes, until the onion has softened and the mixture is fragrant.
⏱️ 5 min
- 3
Stir in the tomato paste until well combined with the beef and spice mixture. Cook for about 2 minutes.
⏱️ 2 min
- 4
Add the tomato passata to the pot and cook for an additional 5 minutes, stirring occasionally.
⏱️ 5 min
- 5
Pour in the beef stock and double cream. Add the uncooked rigatoni to the pot. Stir everything together until the rigatoni is lightly covered by the liquid.
⏱️ 2 min
- 6
Reduce the heat to medium/low, cover the pot with a lid, and let it simmer for 15 minutes, or until the rigatoni is cooked through and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 15 min
- 7
Remove the lid and stir in Parmesan cheese to taste. Season with salt and pepper as needed.
⏱️ 1 min
- 8
Serve immediately, garnished with extra Parmesan if desired.
Kitchen Tools
Nutrition Facts (per serving)
One Pot Creamy Paprika Beef Pasta
- 350 g rigatoni, uncooked
- 200 ml double cream
- 600 ml beef stock
- 1 cup tomato passata
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper
- 1 1/2 tablespoons Italian herbs
- 2 teaspoons chilli flakes, optional
- 1 brown onion, finely diced
- 4 garlic cloves, minced
- 500 g beef mince, 15% fat
- salt, to taste
- pepper, to taste
- olive oil, as needed
- Parmesan cheese, as needed, for serving
Instructions
- 1
On a medium to high heat, add olive oil to a large pot or deep pan. Add the beef mince and fry until thoroughly browned, breaking it up with a spoon as it cooks.
⏱️ 5 min - 2
Add the smoked paprika, cayenne pepper, Italian herbs, and optional chilli flakes to the browned beef. Stir in the finely diced brown onion and minced garlic. Continue to stir and cook for about 5 minutes, until the onion has softened and the mixture is fragrant.
⏱️ 5 min - 3
Stir in the tomato paste until well combined with the beef and spice mixture. Cook for about 2 minutes.
⏱️ 2 min - 4
Add the tomato passata to the pot and cook for an additional 5 minutes, stirring occasionally.
⏱️ 5 min - 5
Pour in the beef stock and double cream. Add the uncooked rigatoni to the pot. Stir everything together until the rigatoni is lightly covered by the liquid.
⏱️ 2 min - 6
Reduce the heat to medium/low, cover the pot with a lid, and let it simmer for 15 minutes, or until the rigatoni is cooked through and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 15 min - 7
Remove the lid and stir in Parmesan cheese to taste. Season with salt and pepper as needed.
⏱️ 1 min - 8
Serve immediately, garnished with extra Parmesan if desired.