by Alex Hughes
A quick barbecue beef fajita mince tossed in linguine, finished with a melting cheese sauce and diced chorizo for a swanky dinner.
Based on 2 servings, adjust as needed.
Start by heating a large frying pan over a medium heat. Fry the chorizo for 2–3 minutes until golden and releasing its oils, then remove from the pan.
In the same pan, fry the onion in the garlic purée for a couple of minutes. Then add the beef mince, followed by the red pepper.
Add the pasta to a pan of boiling salted water and cook according to the packet instructions.
While the pasta is cooking, season the beef well with the fajita seasoning, along with salt and pepper. Add the barbecue sauce and passata and leave the mixture cooking on low.
Make the cheese sauce in a saucepan by melting the cheese singles and milk together. Stir continuously over a medium heat for 4–5 minutes until a smooth sauce has formed. Turn up the heat if needed towards the end, to thicken further.
Once the cheese sauce is made, drain the cooked pasta and mix together with three-quarters of the beef mixture.
Serve the remaining beef on top of the pasta and drizzle with the cheese sauce. Top with the coriander and the cooked chorizo.