Spicy Fast Ground Beef All’Arrabbiata with Fresh Penne
Cherry Tomatoes & Parmesan Shavings
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Punch up pasta night by going all in with arrabbiata. Chili flakes, garlic and tomatoes are the holy trinity of ingredients for this Italian hallmark. Using fresh cherry tomatoes and tossing in a handful of leafy greens gives it a fresh summer vibe without cutting back on the comforts. There’s browned ground beef for nourishment, fresh tubes of penne for bouncy texture and shavings of Parmesan cheese for sheer salty pleasure.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 30ml Sun-dried tomato pesto
- 2g Chili flakes
- 225g Fresh penne rigate
- 25g Shaved Parmesan (contains rennet)
- 5g All’Arrabbiata spices (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
12 g
Sodium
1000 mg
Total Carb
71 g
Sugars
4 g
Protein
47 g
Fibre
7 g
Preparation
Boil the pasta & wilt the spinach
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Place the spinach in a strainer. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking.
Start the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef and garlic; season with the spices, chili flakes and S&P. Cook, breaking up the meat, 2 to 4 min., until browned and partially cooked.
Make the sauce & finish the beef
To the pan of beef, add the pesto and tomatoes. Cook, stirring frequently, crushing the tomatoes, 5 to 7 min., until the beef* is cooked through.
Combine the pasta
To the pan of sauce, add the pasta and spinach, ½ the cheese and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined and heated through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
