Cheeseburger Pasta Recipe | olivemagazine

Beef tomato pasta topped with pickled cucumbers and green peppers

2 tbsp extra-virgin olive oil
500g beef mince
3 large garlic cloves
finely crushed
2 small onions
finely chopped
2 x 400g tins chopped tomatoes
2 tbsp double cream
2 tbsp dijon mustard
300g penne pasta
80g red leicester cheese
grated
100g pickled cucumbers
finely chopped
¼ green pepper
finely chopped

Method

step 1
Heat the grill to high.
step 2
Heat the oil in a large frying pan over a medium heat. Add the beef mince and break into chunks, roughly 1-2cm in size. Season generously with sea salt and freshly ground black pepper, and fry for 5-6 mins until evenly golden. Add the garlic and half the onion, and cook for 2 mins before adding the tomatoes, cream and mustard. Stir to combine and simmer for 5 mins until slightly thickened. Season to taste with sea salt, black pepper and a pinch of sugar.
step 3
Meanwhile, bring a pan of heavily salted water to the boil. Cook the pasta according to pack instructions. Once al dente, drain, reserving a mug of the cooking water.
step 4
Toss the pasta through the sauce until evenly coated, adding a little cooking water, if needed, to loosen to sauce. Top with the cheese, pickled cucumber, remaining onion and pepper, and put under the grill for 3-5 mins or until golden, bubbling and lightly charred.