This Is One of My Favourite Protein Pasta Recipes #shorts

Serves: 5 | Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins Beef 1 Tbsp (15ml) - Olive Oil 750g (1.65lb) - Lean Beef Mince Salt - To Taste Cracked Black Pepper - To Taste Pasta 350g (12.3oz) - Rigatoni Salted Water - For Boiling Vodka Sauce 1 - Brown Onion, Finely Diced 4 - Garlic Cloves, Minced 1 tsp (2g) - Chilli Flakes 2 Tbsp (30g) - Tomato Paste 80ml (⅓ cup) - Vodka 1 x 400g (14oz) - Can Crushed Tomatoes 200ml (¾ cup) - Thickened Cream 40g (½ cup) - Parmesan, Finely Grated Salt - To Taste Cracked Black Pepper - To Taste To Serve Extra Parmesan Fresh Basil Leaves Chilli Flakes Cracked Black Pepper Method Bring a large pot of salted water to the boil and cook the rigatoni 1 minute under packet instructions. Reserve 250ml (1 cup) of pasta water before draining. Heat olive oil in a large deep pan over high heat. Add the beef mince, season with salt and pepper and cook until caramelised and browned. Remove and set aside. Lower the heat to medium and add the onion. Cook for 3 minutes until softened, then add the garlic and chilli flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring regularly until darkened slightly. Pour in the vodka and stir well, scraping up anything stuck to the bottom of the pan. Simmer for 2–3 minutes. Add the crushed tomatoes and simmer for 5 minutes until slightly thickened. Lower the heat and stir through the cream. Simmer gently for 2–3 minutes until smooth and glossy. Return the beef to the pan and stir through. Add the cooked rigatoni and parmesan, tossing everything together while adding splashes of reserved pasta water until silky and glossy. Divide evenly across 5 meal prep containers and finish with extra parmesan, basil, chilli flakes and cracked black pepper. Chef’s Tips Cooking the tomato paste before adding liquid helps deepen the flavour and removes the raw tomato taste. The vodka helps lift and balance the tomato flavour while adding depth to the sauce. Most of the alcohol cooks off as it simmers. Reserve your pasta water before draining — the starch helps emulsify the sauce and gives the pasta a glossy finish. Reheat with a splash of water and stir well to loosen the sauce back up. Storage & Reheating Store in the fridge for up to 4 days. Reheat with a splash of water and stir well before serving.