Empty My Fridge
Cheeseburger Pasta
Ingredients
- Pasta300 g
- Oil1 tbsp
- Onion · peeled finely chopped1
- Ground beef · minced500 g
- Salt½ tsp
- Black pepper · ground½ tsp
- Italian seasoning1 tsp
- Paprika1 tsp
- Garlic powder/granules or use garlic salt · but leave out the regular salt1 tsp
- Tomato2 tbsp
- Worcestershire sauce1 tbsp
- Beef stock360 ml
- Cream120 ml
- Pickle · finely chopped4 tbsp
- Cheese · grated200 g
- Chili pepper · sliced
Instructions
- Cook the pasta in a large pan of salted boiling water according to the pack instructions (usually 10-12 minutes), then drain, keeping one cup of the cooking water.
- While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft.
- Turn the heat to medium-high. Add the beef, salt and pepper and cook for 5-6 minutes, stirring often and breaking up lumps, until browned.
- Stir in the Italian herb mix, paprika, garlic powder, tomato purée and Worcestershire sauce and cook for one more minute.
- Add the stock, stir, bring to a gentle boil, then simmer for 5 minutes.
- Add the drained pasta, cream, chopped gherkins and grated cheese to the pan and stir over the heat until the cheese has melted.
- If you want a looser sauce, stir in splashes of the reserved pasta water until it suits you.
- For a cheesy topping, scatter extra grated cheese over the pasta, cover the pan with a lid or foil and cook for about one more minute until the cheese melts.
- Remove the lid and top with the extra chopped gherkins and sliced green chilli before serving.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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