Smoky paprika beef mince, a rich tomato sauce, and rigatoni all cooked together in one pot — no separate boiling, no draining, just one pan to wash up.
A splash of double cream and a handful of wilted spinach at the end round it out into something that tastes like it took a lot more effort than it did.
Good for a weeknight when you want something warm and comforting without the cleanup.
Sauté the onion and garlic:
On medium-high heat, add olive oil to your pan and sauté the onion until softened and fragrant, about 5 minutes.
Add the garlic and sauté for a further 30 seconds.
Brown the beef and add the spices:
Add the beef mince and cook until browned, then add the smoked paprika, cayenne pepper, Italian herbs and chilli flakes.
Cook out the tomato paste:
Add the tomato paste and stir through until combined. Cook for about 2 minutes.
Add the tomatoes, liquid and pasta:
Add the whole peeled tomatoes and break them up in the pan.
Cook for a further 5 minutes, then add the stock, cream and rigatoni.
Stir through until the rigatoni is lightly covered by the liquid — top up with a splash of extra stock or water if it looks short.
Simmer with the lid on:
Turn the heat down to medium-low, place the lid on, and cook for 15 minutes or until the pasta is cooked through.
Wilt the spinach:
Remove the lid and stir through the spinach until wilted, 1-2 minutes.
Finish and serve:
Stir through the parmesan and serve.
Key Nutrients & Benefits
Lean beef mince brings a solid hit of protein and iron, tomatoes add lycopene and vitamin C, and spinach folds in extra iron and fibre without changing the flavour.
Approx. calories: about 770 kcal per serve
Smart Swaps & Variations
Lighter version — swap the double cream for light cream or a splash of milk.
Chicken or turkey mince instead of beef — leaner option, same method.
Extra veg — diced capsicum or zucchini can go in with the onion.
Less heat — skip the cayenne pepper and chilli flakes if you want it mild.
Gluten-free — use a gluten-free rigatoni; cooking time may vary slightly.
Related Recipes
Beef Bolognese — another rich beef and tomato pasta, finished with red wine and egg yolk.
Beef Ragù — a slower, chunk-beef take on a similar sauce.
