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Fusilli with Smoky Paprika Ostrich Mince & Peppers
Recipe

Fusilli with Smoky Paprika Ostrich Mince & Peppers

Quick & Easy

Quick one-pan-style ragù: browned ostrich mince and thin-sliced bell pepper simmered in tomato passata with smoked paprika, then tossed with fusilli.

Why smarter

20 minutes is realistic: 5 minutes to wash/seed/slice pepper and start water; pasta boils 10–11 minutes; in parallel 4–5 minutes browning mince + 2 minutes pepper + 5–6 minutes simmering passata; 1 minute to toss and plate.

Chef tip

Smoked paprika can turn bitter if fried too long—stir it in briefly, then add passata right away. For a silkier sauce, finish with 1–2 tbsp pasta water and toss hard for 20 seconds. Shortcut: None.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 180 g fusilli 180.000 g fusilli
2 250 g ostrich mince 250.000 g ostrich mince
3 1 large red bell pepper 1.000 large red bell pepper
4 300 ml tomato passata 300.000 ml tomato passata
5 1 tbsp olive oil 1.000 tbsp olive oil
6 2 tsp smoked paprika 2.000 tsp smoked paprika
7 1 clove garlic, finely grated (optional) 1.000 clove garlic, finely grated (optional)
8 salt and black pepper salt and black pepper

Method

  1. Bring a pot of well-salted water to a boil. Seed the bell pepper and slice into thin strips.
  2. Heat olive oil in a large frying pan over high heat. Add ostrich mince, season with salt and pepper, and brown well for 4–5 minutes, breaking it up.
  3. Add pepper strips (and garlic if using) and cook 2 minutes, stirring, until starting to soften.
  4. Stir in smoked paprika for 10 seconds, then pour in passata. Simmer 5–6 minutes until slightly thickened; season to taste.
  5. Cook fusilli until al dente (about 10–11 minutes). Reserve 100 ml pasta water, then drain.
  6. Toss fusilli into the pan with the sauce. Add a splash of reserved pasta water as needed and cook 30–60 seconds until glossy and well coated. Plate immediately.