Spicy Sardinian-Style Lamb & Chilli Spaghetti

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) over a high heat

Boil a kettle

Once hot, add your mince to the pan with a pinch of salt and cook for 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, peel and slice your shallot[s] finely

Dissolve your tomato paste, red wine paste and beef stock mix in 150ml [200ml] [250ml] boiled water

Add your dried oregano and most of your chilli flakes (can't handle the heat? Go easy!) – this is your spicy stock

Once the mince has begun to brown, add the sliced shallot to the pan and cook for 1-2 min or until starting to soften

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 (10–12 min for wholewheat) or until cooked with a slight bite

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

Once the shallot has softened, add your roasted garlic paste to the pan and cook for 30 secs or until fragrant

Once fragrant, add the spicy stock to the pan, reduce the heat to medium and cook for a final 3 min or until thickened and the mince is cooked through (no pink meat!) – this is your spicy mince & chilli sauce

Add the cooked pasta to the spicy mince & chilli sauce with a splash of starchy pasta water

Mix it all together and cook for a final 1 min or until the sauce is coating the pasta – this is your spicy Sardinian-style mince & chilli pasta

Tip: Add another splash of starchy pasta water if your sauce is looking a little dry!