Midweek Chipotle Beef & Pork Rigatoni
with Cheddar, Spinach and Rocket
Perfect for a weeknight meal, this Midweek Sticky Chipotle Beef & Pork Rigatoni can be on your table in less than 25 minutes. Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies.
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)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
240 grams
British Beef and Pork Mince
20 grams
Chipotle Paste
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
40 grams
Baby Spinach
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef and pork mince and fry until browned, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the mince. Stir-fry for 1 min.
b) Stir through the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Simmer until the sauce has thickened, 5-6 mins.
a) Meanwhile, grate the cheese.
b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir through the cooked pasta and three quarters of the grated cheese.
d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
a) When ready, share your chipotle beef & pork rigatoni between your bowls.
b) Sprinkle over the remaining cheese.
c) Top with the rocket and drizzle some olive oil over the leaves to finish.
Enjoy!
