1In a small bowl, add paprika, garlic powder, onion powder, mustard powder, salt, and black pepper; mix to combine.
2In a small bowl, add paprika, garlic powder, onion powder, mustard powder, salt, and black pepper; mix to combine.
3In a small bowl, add paprika, garlic powder, onion powder, mustard powder, salt, and black pepper; mix to combine.
4Spray a frying pan over medium-high heat with spray oil, then add ground beef and onion and cook until browned.
5Spray a frying pan over medium-high heat with spray oil, then add ground beef and onion and cook until browned.
6Spray a frying pan over medium-high heat with spray oil, then add ground beef and onion and cook until browned.
7Add the mixed spices, tomatoes, tomato paste, Worcestershire sauce, and sukrin; mix to coat.
8Add the mixed spices, tomatoes, tomato paste, Worcestershire sauce, and sukrin; mix to coat.
9Add the mixed spices, tomatoes, tomato paste, Worcestershire sauce, and sukrin; mix to coat.
10Stir in the penne pasta.
11Stir in the penne pasta.
12Stir in the penne pasta.
13Add the stock, bring to a boil, reduce heat slightly, and allow to bubble for approximately 12-14 minutes until the pasta is cooked (add more stock from the additional cup if needed).
14Add the stock, bring to a boil, reduce heat slightly, and allow to bubble for approximately 12-14 minutes until the pasta is cooked (add more stock from the additional cup if needed).
15Add the stock, bring to a boil, reduce heat slightly, and allow to bubble for approximately 12-14 minutes until the pasta is cooked (add more stock from the additional cup if needed).
16Add chopped pickles and cheddar, then stir until the sauce is velvety and coats everything in the pan.
17Add chopped pickles and cheddar, then stir until the sauce is velvety and coats everything in the pan.
18Add chopped pickles and cheddar, then stir until the sauce is velvety and coats everything in the pan.
19Sprinkle with fresh chopped Italian parsley and the reserved cheddar.
20Sprinkle with fresh chopped Italian parsley and the reserved cheddar.
21Sprinkle with fresh chopped Italian parsley and the reserved cheddar.
22Enjoy with a side salad and burger sauce.
23Enjoy with a side salad and burger sauce.
24Enjoy with a side salad and burger sauce.
Ingredients
455 g extra lean ground beef
455 g extra lean ground beef
455 g extra lean ground beef
1 onion, finely chopped
1 onion, finely chopped
1 onion, finely chopped
2 medium fresh tomatoes, peeled and chopped
2 medium fresh tomatoes, peeled and chopped
2 medium fresh tomatoes, peeled and chopped
2 tbs tomato paste
2 tbs tomato paste
2 tbs tomato paste
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon paprika
0.5 teaspoon onion powder
0.5 teaspoon onion powder
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
0.5 teaspoon mustard powder
0.5 teaspoon mustard powder
0.5 teaspoon mustard powder
pinch salt and black pepper
pinch salt and black pepper
pinch salt and black pepper
0.5 tbs Worcestershire sauce
0.5 tbs Worcestershire sauce
0.5 tbs Worcestershire sauce
1 tbs sukrin gold (or another sweetener of choice)
1 tbs sukrin gold (or another sweetener of choice)
1 tbs sukrin gold (or another sweetener of choice)
300 g uncooked penne pasta (or other pasta of choice)
300 g uncooked penne pasta (or other pasta of choice)
300 g uncooked penne pasta (or other pasta of choice)
3 cups chicken stock
3 cups chicken stock
3 cups chicken stock
1 cup additional cup of chicken stock
1 cup additional cup of chicken stock
1 cup additional cup of chicken stock
2 tbs chopped pickles
2 tbs chopped pickles
2 tbs chopped pickles
120 g cheddar (reserve a little for sprinkling on top once cooked)
120 g cheddar (reserve a little for sprinkling on top once cooked)
120 g cheddar (reserve a little for sprinkling on top once cooked)
fresh chopped Italian parsley
fresh chopped Italian parsley
fresh chopped Italian parsley
Spray oil
Spray oil
Spray oil
Equipment
small bowlfrying pangratersantoku knifedigital kitchen weighing scalesserrated peelermeasuring cups and spoonsinduction saute pan with lid
Tips
Use fresh chopped tomatoes for a better taste compared to canned ones.
Ensure the liquid is bubbling enough for the pasta to cook and for the liquid to evaporate into a sauce.
Add more stock from the additional cup if needed during pasta cooking.
If you prefer a more orange/yellow color, swap cheddar for Red Leicester cheese.
Pickles are essential for authentic cheeseburger flavor, but can be omitted if you dislike them.
This dish is best eaten on the day of making, but ingredients are fine to freeze.