Pork Meatball and Bean Pasta By Tasty UK
Prep time: 20 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
2233kj
533kcal
Spaghetti Arrabbiata with Crispy Paprika Pork by Mimi at BeatTheBudget
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This could be your new favourite pasta dish! The crispy chorizo style pork mince takes the spicy sauce to the next level . This budget-friendly recipe is definitely one to get into your summer rotation.
Recipe courtesy of Mimi Harrison, @BeatTheBudget
Prep time: 10 mins
Cook time: 20-23 mins
Serves: 4
Ingredients
500g pork mince
3 tablespoons oil
1 tablespoon smoked paprika
1 teaspoon runny honey
1 onion, peeled and finely diced
2 fresh chillies, finely chopped
400g dried spaghetti
8 tablespoons tomato purée
4 garlic cloves, peeled and finely chopped
200g tenderstem broccoli, steamed
200g trimmed green beans, steamed
50g hard cheese of your choice, finely grated
Handful of fresh basil leaves
Method
Step 1
Heat 2 tablespoons of oil in a large frying pan over moderate heat, add the pork mince, breaking it up and spreading it evenly in the pan.
Step 2
Season with salt and pepper and leave undisturbed for around 4 minutes, or until brown.
Step 3
Add the paprika to the pan and stir to combine, continue to stir and cook for around 5 minutes, adding the honey for the final 2 minutes of cooking
Step 4
Remove the pork and set aside. Reduce the heat to low/medium. Deglaze the pan with a splash of water, then add the onion and chilli. Season with salt and pepper and cook for around 4 minutes.
Step 5
Meanwhile, cook the spaghetti in a large pan of boiling water, according to the packet instructions. Drain and reserve 300ml of the starchy pasta water.
Step 6
Add the tomato purée and garlic into the pan with the mince and continue to cook for 5 minutes, or until the tomato purée darkens in colour. Add the pasta water to the pan to create your sauce.
Step 7
Transfer the pasta into the pan and continue to cook for 1-2 minutes over a low/medium heat, until a glossy sauce is achieved.
Step 8
Serve the pork arrabbiatta in bowls with your steamed greens and a big serving of crispy paprika pork. Top with the grated cheese, fresh basil leaves and a crack of black pepper. Enjoy.
Tips and Serving Suggestions
Tip:
If you prefer less spice, de-seed your chillies before finely chopping.
Each serving provides
Based on Pork mince (standard)
27%
Fat
22g
31%
Saturates
7.7g
39%
Sugars
12g
13%
Salt
0.49g
8%
% of an adult's Reference intake
Typical energy values per 100g:
578kJ,
138kcal,
5.6g fat,
2g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat 2 tablespoons of oil in a large frying pan over moderate heat, add the pork mince, breaking it up and spreading it evenly in the pan.
Step 2
Season with salt and pepper and leave undisturbed for around 4 minutes, or until brown.
Step 3
Add the paprika to the pan and stir to combine, continue to stir and cook for around 5 minutes, adding the honey for the final 2 minutes of cooking
Step 4
Remove the pork and set aside. Reduce the heat to low/medium. Deglaze the pan with a splash of water, then add the onion and chilli. Season with salt and pepper and cook for around 4 minutes.
Step 5
Meanwhile, cook the spaghetti in a large pan of boiling water, according to the packet instructions. Drain and reserve 300ml of the starchy pasta water.
Step 6
Add the tomato purée and garlic into the pan with the mince and continue to cook for 5 minutes, or until the tomato purée darkens in colour. Add the pasta water to the pan to create your sauce.
Step 7
Transfer the pasta into the pan and continue to cook for 1-2 minutes over a low/medium heat, until a glossy sauce is achieved.
Step 8
Serve the pork arrabbiatta in bowls with your steamed greens and a big serving of crispy paprika pork. Top with the grated cheese, fresh basil leaves and a crack of black pepper. Enjoy.
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