Chilli beef and pine nut penne
11
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Spice up your midweek meal with this spicy pasta and beef Bolognese-style sauce with a fiery kick.
Ingredients
Lean beef mince, 10% fat, cooked
300 g
Onion
1 medium, chopped
Garlic
2 clove(s), crushed
Chilli, green or red
1 individual, deseeded and finely chopped
Red Wine
150 ml
Passata
350 g
Courgette
1 medium, grated
Yellow pepper
1 medium, deseeded and cut into strips
White pasta, dry
200 g
Pine nuts
25 g, lightly toastedHandful basil leaves to garnish
Instructions
1
Heat a large saucepan or sauté pan and add the minced beef a handful at a time, cooking it for 3-4 minutes until browned. Add the onion, garlic and chilli and cook for a further 2 minutes.
2
Pour in the red wine and let it bubble up, then add the passata sauce, courgette and pepper. Stir well, reduce the heat and simmer for 20 minutes, adding a splash of water if necessary. Season to taste.
3
When the sauce has been cooking for 10 minutes, put the pasta on to cook in a large saucepan of lightly salted boiling water and cook for 8-10 minutes, or according to pack instructions. Drain thoroughly and share between 4 warmed bowls or plates. Spoon the sauce on top and serve, sprinkled with the pine nuts and garnish with basil.
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