Creamy Paprika Beef Rigatoni by @veryhungrygreek

15 min

2 servings

🍝

100 g

Dry pasta

🥩

250 g

Lean beef mince

🧅

80 g

Red onion

🫑

80 g

Red pepper

🌶️

4 g

Smoked paprika

🍅

15 g

Tomato puree

🧄

5 g

Garlic puree

🍲

100 ml

Beef stock

🍅

400 g

Tomatoes

🧀

70 g

Philadelphia light

🧀

20 g

Parmesan

🌿

5 g

Fresh parsley

🫗

3 ml

Cooking oil spray

🧂

2 g

Salt

🍝

Pasta water

  1. Boil
    • dry rigatoni pasta
    • salt
    • Pasta water

    Bring salted water to a boil in the large saucepan. Cook the dry rigatoni pasta for 10 minutes until al dente.

  2. Dice
    • red onion
    • red bell pepper
    • Parmesan cheese

    Dice the red onion and red bell pepper finely. Grate the Parmesan cheese if needed.

  3. Spray
    • cooking oil spray
    • red onion
    • red bell pepper

    Spray the large frying pan with cooking oil spray. Fry the red onion and red bell pepper until softened.

  4. Add
    • lean beef mince

    Add the lean beef mince to the frying pan. Brown it thoroughly while breaking it apart with the wooden spoon.

  5. Stir
    • tomato puree
    • garlic puree
    • smoked paprika

    Stir in the tomato puree and garlic puree. Add the smoked paprika and fry for 1 to 2 minutes.

  6. Pour
    • chopped tomatoes
    • beef stock

    Pour the chopped tomatoes and beef stock into the frying pan. Cook over high heat until the sauce begins to bubble.

  7. Drain
    • dry rigatoni pasta
    • pasta cooking water
    • light cream cheese

    Drain the cooked rigatoni pasta, reserving the pasta cooking water. Stir the light cream cheese into the bubbling sauce.

  8. Stir
    • Parmesan cheese
    • fresh parsley

    Stir half of the Parmesan cheese and half of the fresh parsley into the sauce. Mix until the cream cheese is fully melted.

  9. Add
    • dry rigatoni pasta
    • pasta cooking water

    Add the cooked rigatoni pasta to the sauce. Loosen with the reserved pasta cooking water and toss until coated.

  10. Divide
    • Parmesan cheese
    • fresh parsley
    • Dry pasta

    Divide the pasta between 2 servings. Top with the remaining Parmesan cheese and fresh parsley.

Creamy Paprika Beef Rigatoni by @veryhungrygreek

15 min

2 servings

🍝

100 g

Dry pasta

🥩

250 g

Lean beef mince

🧅

80 g

Red onion

🫑

80 g

Red pepper

🌶️

4 g

Smoked paprika

🍅

15 g

Tomato puree

🧄

5 g

Garlic puree

🍲

100 ml

Beef stock

🍅

400 g

Tomatoes

🧀

70 g

Philadelphia light

🧀

20 g

Parmesan

🌿

5 g

Fresh parsley

🫗

3 ml

Cooking oil spray

🧂

2 g

Salt

🍝

Pasta water

Preparation Steps

  1. Step 1/10

    Bring salted water to a boil in the large saucepan. Cook the dry rigatoni pasta for 10 minutes until al dente.

    🍝dry rigatoni pasta
    🧂salt
    🍲large saucepan
    🥄wooden spoon

  2. Step 2/10

    Dice the red onion and red bell pepper finely. Grate the Parmesan cheese if needed.

    🧅red onion
    🫑red bell pepper
    🧀Parmesan cheese
    🔪knife
    🪵cutting board
    🧀grater

  3. Step 3/10

    Spray the large frying pan with cooking oil spray. Fry the red onion and red bell pepper until softened.

    🫗cooking oil spray
    🧅red onion
    🫑red bell pepper
    🍳large frying pan
    🥄wooden spoon

  4. Step 4/10

    Add the lean beef mince to the frying pan. Brown it thoroughly while breaking it apart with the wooden spoon.

    🥩lean beef mince
    🍳large frying pan
    🥄wooden spoon

  5. Step 5/10

    Stir in the tomato puree and garlic puree. Add the smoked paprika and fry for 1 to 2 minutes.

    🍅tomato puree
    🧄garlic puree
    🌶️smoked paprika
    🍳large frying pan
    🥄wooden spoon

  6. Step 6/10

    Pour the chopped tomatoes and beef stock into the frying pan. Cook over high heat until the sauce begins to bubble.

    🍅chopped tomatoes
    🍲beef stock
    🍳large frying pan
    🥄wooden spoon

  7. Step 7/10

    Drain the cooked rigatoni pasta, reserving the pasta cooking water. Stir the light cream cheese into the bubbling sauce.

    🍝dry rigatoni pasta
    🍝pasta cooking water
    🧀light cream cheese
    🧺colander
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/10

    Stir half of the Parmesan cheese and half of the fresh parsley into the sauce. Mix until the cream cheese is fully melted.

    🧀Parmesan cheese
    🌿fresh parsley
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/10

    Add the cooked rigatoni pasta to the sauce. Loosen with the reserved pasta cooking water and toss until coated.

    🍝dry rigatoni pasta
    🍝pasta cooking water
    🍳large frying pan
    🥄wooden spoon
    🥄ladle

  10. Step 10/10

    Divide the pasta between 2 servings. Top with the remaining Parmesan cheese and fresh parsley.

    🧀Parmesan cheese
    🌿fresh parsley
    🍳large frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Herbs and Spices, Condiments, Broth, Canned Goods, Herbs, Oils, Seasonings

Ingredients

Dry pasta, Lean beef mince, Red onion, Red pepper, Smoked paprika, Tomato puree, Garlic puree, Beef stock, Tomatoes, Philadelphia light, Parmesan, Fresh parsley, Cooking oil spray, Salt, Pasta water

Notes

Red onion (finely diced), Red pepper (finely diced), Tomatoes (chopped), Fresh parsley (to serve), Cooking oil spray (for frying the onions and pepper), Salt (for the pasta water), Pasta water (a small ladle, reserved from cooking the pasta)

Allergens

to inform

Dietetics

Dietary regimen

High protein

Calories

488 kcal

Macro nutrients

Protein: 40g, Fat: 14g, Carbohydrates: 53g, Fiber: 7g, Sugar: 10g, Saturated fat: 6g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 4.5mg, Potassium: 850mg, Sodium: 720mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 55mg, Vitamin B12: 2mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

large saucepan, large frying pan, colander, wooden spoon, ladle, knife, cutting board, grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Meal prep, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Al dente, Saucy

Flavors

Smoky, Savory, Tomato-rich, Garlicky, Cheesy, Paprika-spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool quickly,Store in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze in an airtight freezer-safe container,Thaw in the fridge before reheating)