Creamy Paprika Pork & Pepper Mafaldine

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your pork strips with a generous pinch of salt and pepper

Cook for 3-4 min or until starting to brown

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Peel and finely chop (or grate) your garlic

Once the pork has started to brown, add the chopped pepper and cook for 4-5 min or until starting to soften

Once the pepper has started to soften, add your tomato paste, ground smoked paprika and the chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small knob of butter

Cook for 2 min or until fragrant and the pork is cooked through (no pink meat!)

Once fragrant, add the drained pasta with your soft cheese, chicken stock mix and a splash of the reserved starchy pasta water

Add most of your grated Italian hard cheese (save some for garnish!) and season with a generous pinch of salt and pepper

Give everything a good mix up – this is your creamy paprika pork & pepper mafaldine