High Protein Beef Vodka Pasta Meal Prep

Steps

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1. 1
   Prepare the ingredients by finely dicing the onion and mincing the garlic. Crush each garlic clove with the knife flat first to break down cell walls and intensify the flavor, then mince finely.
   ▶ ≈0:14
2. 2
   Bring a pot of salted water to a boil and add the rigatoni. Cook for 1 minute less than the package instructions, then drain while reserving about 1 cup of pasta water.
   ▶ ≈0:40
3. 3
   Heat a pan with olive oil over high heat, add the beef mince, season generously with salt and pepper. Leave it undisturbed for 2–3 minutes to build a proper crust through searing.
   ▶ ≈0:55
4. 4
   Once properly caramelized, break up the beef and mix until no longer pink. Reduce heat to medium, add the onion, and cook for about 3 minutes until softened and translucent, stirring occasionally.
   ▶ ≈1:21
5. 5
   Add the minced garlic and chilli flakes, stirring constantly for about 60 seconds until fragrant.
   ▶ ≈1:46
6. 6
   Stir in the tomato paste and cook for about 2 minutes, stirring constantly, until it darkens and slightly catches on the pan bottom—this caramelization adds real depth to the sauce.
   ▶ ≈1:53
7. 7
   Pour in the vodka, which will sizzle—use this to deglaze and scrape up all the flavorful browned bits from the pan bottom. The vodka unlocks flavor compounds in the tomato that create the signature vodka sauce taste.
   ▶ ≈2:13
8. 8
   Add the canned crushed tomatoes and bring to a simmer. Cook for 4–5 minutes, allowing the sauce to concentrate and shift from bright red to a deeper, richer orange-red color.
   ▶ ≈2:40
9. 9
   Lower the heat and pour in the thickened cream, stirring well. Simmer for about 3 minutes, regularly stirring, until the sauce achieves a beautiful deep orange-pink glossy appearance.
   ▶ ≈2:59
10. 10
    Toss the cooked pasta through the sauce over low heat, mixing regularly. Increase heat to medium and gradually add the reserved pasta water to achieve your desired sauce consistency—the starch helps the sauce cling perfectly.
    ▶ ≈3:20
11. 11
    Remove from heat and stir in the Parmesan cheese (reserving some for garnish). Mix until fully melted and glossy. Taste and adjust the seasoning with salt and black pepper as needed.
    ▶ ≈3:40
12. 12
    Divide the finished pasta evenly among five 750ml containers. Optionally top with extra Parmesan cheese and fresh basil or parsley. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or stock and stir well.
    ▶ ≈4:07