Smoky Paprika Beef Pasta

Method

1. Cook the Fusilli

   • Bring a large saucepan of lightly salted water to the boil. Add the fusilli and cook for 10–12 mins until just tender.
   • Scoop out and keep a mugful of pasta water, then drain the fusilli.

2. Prep the Vegetables

   • Halve, peel and finely dice the onion. Halve the red pepper, remove the core and seeds, then cut it into 1cm dice. Peel and finely grate the garlic cloves.

3. Brown the Beef

   • Heat 1 tsp olive oil in a large deep frying pan over medium-high heat. Cook the onion and red pepper for 5 mins.
   • Add the beef mince and cook for 7–8 mins, breaking it up, until browned. Stir in the garlic, tomato purée and 2 tsp smoked paprika for 1 min.

4. Simmer the Sauce

   • Dissolve 1 stock cube or paste portion in 200 ml boiling water to make the beef stock.
   • Pour in the chopped tomatoes and beef stock. Add black pepper, bring to a simmer and cook uncovered for 8–10 mins until rich and slightly reduced.
   • Turn the heat low and stir in the soft cheese and half the Parmesan.

5. Combine and Serve

   • Add the drained fusilli and toss for 1–2 mins, loosening with reserved pasta water a splash at a time until glossy.
   • Pick and finely chop the flat-leaf parsley leaves. Spoon into bowls and finish the adult portions with parsley and the remaining Parmesan.