Firecracker mince pasta

Rich and spicy Make it hotter: increase the sriracha and chilli flakes gradually. The goal is a spicy, savoury tomato sauce rather than an overly sweet one. Leftovers: refrigerate promptly and eat within 2–3 days, or freeze portions. Add a splash of water when reheating to loosen the sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pasta in salted water until just al dente. Reserve 150ml of cooking water before draining.

Step 2

Brown the beef mince in a large frying pan over medium-high heat for 6–8 minutes, breaking it up as it cooks.

Step 3

Add the onion and carrot; cook for 3–4 minutes. Add garlic and optional courgette, then cook for another minute.

Step 4

Stir in tomato paste, paprika, cumin, oregano and chilli flakes. Cook for 1 minute.

Step 5

Add chopped tomatoes, Worcestershire sauce and sriracha. Simmer for 8–10 minutes.

Step 6

Add the pasta and around 100ml pasta water. Toss until coated, adding more water if needed.

Step 7

Taste, adjust seasoning, and serve with optional grated cheese.