Ingredients • 250g penne pasta • 300g pork mince • 1 tbsp olive oil • 1 small onion, finely diced • 2 cloves garlic, crushed (or 1 tsp Very Lazy Garlic) • 1 red pepper, diced • 2 tbsp Cajun seasoning @verylazyfooduk • 2 tbsp tomato purée • 200ml passata • 150ml double cream • ½ tsp chilli flakes (optional) • Salt & pepper, to taste • Small handful fresh parsley, chopped • Grated parmesan, to finish (optional)
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Method
Bring salted water to the boil, cook the penne until al dente. Reserve 100ml pasta water.
Heat oil in a pan. Add the pork mince and fry on medium-high until browned. Add onion, garlic and red pepper. Cook for 3–4 mins until soft. Stir in Cajun seasoning and tomato purée. Cook for 1 minute to toast the spices.
Pour in the passata and simmer for 3–4 mins. Add the double cream and a splash of pasta water until silky.
Toss in the cooked penne, coating well. Add another splash of pasta water if needed to loosen.
Season to taste. Top with parsley, chilli flakes and parmesan.
