Rigatoni with mince and caper pesto

Rigatoni with mince and caper pesto

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 678 kcal
, Fat: 19 g
, Carbohydrate: 89 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g pasta (e.g. rigatoni)
salted water, boiling

Caper pesto

60 g capers, drained, finely chopped
1 hard-boiled egg, finely chopped
½ green pepper, finely chopped
1 garlic clove, pressed
1 tbsp grated Parmesan
½ tbsp sweet paprika
2 tbsp olive oil


olive oil for frying
300 g minced meat (beef)
½ dl meat bouillon
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How it's done


Cook the pasta until al dente, drain.

Caper pesto

Mix all of the ingredients from the capers to the oil, set aside.


Heat the oil in a frying pan, fry the meat in batches for approx. 4 mins. per batch, reduce the heat, return all of the meat to the pan. Pour in the stock, simmer for approx. 5 mins., add the reserved pesto, heat gently and spread on top of the pasta.

Good to know
Tip: Serve with grated parmesan.

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