Rigatoni Pasta with Lamb Mince, Cavolo Nero & Gochujang

Spicy tomato-gochujang rigatoni with lamb mince, mushrooms and cavolo nero, finished with crème fraîche and grated Italian-style hard cheese for a rich, warming sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

You will need: garlic press, saucepan and large kettle, large frying pan.

Step 2

Prep the garlic: Boil a full kettle. While it boils, peel and grate the garlic (or use a garlic press).

Step 3

Cook the pasta: Add rigatoni to a saucepan of boiling water and cook until tender. Drain, reserving a little cooking water if needed.

Step 4

Cook the mince and mushrooms: Heat a large frying pan and fry the lamb mince until browned. Add the sliced mushrooms and stir-fry until softened.

Step 5

Make the sauce: Add the garlic, gochujang paste and tomato puree (prefer things milder—use less gochujang). Stir in chicken stock paste, sugar and the measured water for the sauce. Simmer to thicken.

Step 6

Add greens: Stir in the chopped cavolo nero and cook until wilted/tender.

Step 7

Finish: Stir through the crème fraîche, then add the drained rigatoni. Toss to coat and loosen with a splash of pasta water if needed. Serve topped with grated hard Italian style cheese.