Creamy Garlic Beef Fusilli

Instructions

1. 1

   Finely dice the tomato and deseeded red pepper, mince the garlic, chop the parsley and grate the Parmesan.

2. 2

   Put the water and 0.5 tsp salt in a covered 4-litre saucepan over high heat. While it comes to the boil, begin cooking the beef as described next. Once boiling, add the fusilli and cook uncovered at a steady boil for the packet's stated time, usually 10–12 minutes. Before draining, measure out 120 ml cooking water and set it aside.

3. 3

   Heat 1 tsp olive oil in a deep 30 cm frying pan over medium-high heat. Add the raw beef and cook for 10–12 minutes, breaking it into small pieces, until browned and at least 71°C/160°F throughout. Transfer to a plate.

4. 4

   Reduce the frying pan to medium heat and add the remaining 2 tsp olive oil, tomato and red pepper. Cook for 8–10 minutes, stirring frequently, until softened and juicy. During the final minute, stir in the garlic, Italian seasoning, paprika, remaining 0.5 tsp salt and black pepper. The pasta should be cooking alongside this stage.

5. 5

   Transfer the softened vegetables and reserved 120 ml pasta water to a tall, heatproof 1-litre jug. Let stand off the heat for 3 minutes, until bubbling has stopped. Using a stick blender rated for hot liquids, blend until smooth, keeping its head submerged and switching it off before lifting it out.

6. 6

   Pour the sauce back into the frying pan over low heat. Stir in the cream cheese for 1–2 minutes until smooth. Add the drained fusilli, beef and any juices from the plate. Heat over medium-low heat for 3–4 minutes, stirring gently, until evenly coated and at least 74°C/165°F throughout.

7. 7

   Divide between four bowls and finish with all the grated Parmesan and chopped parsley.