Ghoulish Goulash Style Pork Pasta
with Monster Garlic Bread
Family feasts don't get much creepier than this Ghoulish Goulash Style Pork Pasta. Packed with delicious ingredients and served with a scary good side of Monster Garlic Bread, spooky season just got frightfully tasty.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
240 grams
British Pork Mince
4 unit(s)
Garlic Clove
1 sachet(s)
Smoked Paprika
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Garlic Bread
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the macaroni cooks, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced pepper and pork mince.
Fry until the mince has browned and the pepper has softened, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, heat your grill to high. Peel and grate the garlic (or use a garlic press).
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.
Once the mince has browned, stir in the paprika, mixed herbs and half the garlic. Stir-fry for 1 min.
Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Meanwhile, halve the ciabatta, then cut small zig zags into one edge of each half so they look like sharp teeth (use scissors if easier).
Lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Grill until golden, 5-6 mins.
When the spooky sauce is ready, stir in the cooked macaroni and half the cheese. Season with salt and pepper.
Share the ghoulish goulash pasta between your dishes and sprinkle over the remaining cheese.
Use the ketchup (see pantry for amount) to draw a couple of eyes onto each monster garlic bread and serve on the side.
Enjoy!
