Rigatoni with Beef & Zucchini Ragù

Instructions

1. 1

   Cook the pasta & prep

   Bring a large pot of salted water to a boil. Add rigatoni and cook, stirring occasionally, until al dente, 9–11 minutes. Reserve 240ml pasta cooking water, then drain. Meanwhile, halve, peel, and finely dice shallot. Peel and mince garlic. Trim and grate zucchini on the largest holes of a box grater, then wrap in a clean kitchen towel and squeeze tightly over the sink to remove as much liquid as possible.

2. 2

   Brown the beef

   Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef, shallot, Italian Seasoning, a big pinch of salt, and pepper. Cook, breaking up the meat, until browned and mostly cooked through, 3–5 minutes.

3. 3

   Build the ragù

   Add tomato paste to the pan. Cook, stirring, until well combined and beef is cooked through, 1–2 minutes. Stir in zucchini, garlic, and a big pinch of salt. Cook until zucchini is tender, 2–3 minutes. Stir in cream cheese, stock concentrate, 120ml reserved pasta cooking water, and ½ tsp sugar. Simmer until sauce has slightly thickened, 1–2 minutes. Season with salt and pepper.

4. 4

   Finish & serve

   Reduce heat to medium-low. Stir in drained rigatoni, half the Parmesan, and 1 tbsp butter until combined. If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between plates, top with remaining Parmesan, and serve.