Corned Beef Tomato Rotini Pasta
Hard to go wrong with tummy favourites like pasta and corned beef. This pasta dish shines at fancy dinner parties, as a dinner staple for busy days and even as a comfort food after drinking. It’s so versatile – you can substitute the corned beef with chorizo, lamb and pork sausages or some other hearty meat. Also, if you’re lazy, you can use pre-made tomato-based pasta sauce. The idea is really just to create something comforting.
I just used it in my 9-course Christmas Dinner this year. My mum wanted some pasta to balance out the other mains, so this was the quickest!
Also, I think corned beef is very easily available. The salt-cured canned beef is affordable, already cooked (so it doesn’t take long to get it to the right consistency) and hella tasty!
Corned Beef Tomato Rotini Pasta
A versatile pasta dish for after a drunk night out, lazy family meals and fancy dinner parties.
- 2 Big Yellow Onions Diced
- 1 Can (370g) Corned Beef You can replace it with diced chorizo, sausage meat, minced beef and more
- 1 Can (170g) Tomato Paste Adjust according to taste
- 1/2 Bottle (1 bottle = 670g) Pasta Sauce Adjust according to taste
- 1 Cup Shredded Cheddar Cheese Or whatever you have on hand
- 1 Cup Water
- 3 tbsp Sugar
- Salt and Pepper
- 1 Packet (500g) Rotini or Fusili pasta Basically one big packet
- Olive Oil For frying
Prepare your pasta first. Boil water in a large pot.
Once the water begins to boil, add several tablespoons of salt and mix it up. It should be enough that you can taste the salt in the water.
Add your rotini pasta and let it cook. Remember to keep an eye on it. On another stove, heat your pot and add a good amount of olive oil.
Turn your heat to medium and fry the onions till fragrant and translucent.
Toss in the corned beef and fry fry fry! It's important to break it up. There should always be a slight sizzle, if there isn't, turn up the heat. By now, your pasta should be ready. Test it by poking it with a fork. It should be springy and cut easily with the tin of the fork. Set your pasta aside and keep the pasta water.
Your corned beef is ready when it looks like minced meat - moist and pink with a tinge of brown. Add a hint of salt (corned beef is honestly salty enough) and pepper for a bit of a kick.
Then add the tomato paste and pasta sauce. (If you don't have tomato paste, you can just use bottled pasta sauce).
Stir it up to form a thick mixture and stir for a minute or two before tasting. Add more pasta sauce if you want more sauce and stronger tomato taste.
Add a cup of water to it if it becomes too thick. You want pasta sauce, not cement. Once ready, add in your cheese. Stir till the cheese fully melts.
Taste it again, add more if you'd like, and once ready, add the sugar. The flavours of the beef should come with a touch of sweetness to it. The cheese will add a creaminess to the dish. Personally, I don't really enjoy pasta sauces that taste like uncooked tomatoes. Again, add more water if necessary.
Once you're happy with your sauce, turn off the heat and toss in the pasta. Add a scoop of pasta water to help the sauce coat your pasta more evenly. Serve warm!
Remember, this is a very versatile recipe. You want more cheese and other types of cheese? Just dump it in. You only have sausages at home? Use sausage meat. You don't have tomato paste and only pasta sauce, then go right ahead and use pasta sauce! It works!