• Boil a large pot of salted water.
• When boiling add the pasta. Bring back to the boil. Cook until tender, 12 mins. Once cooked drain in a colander and pop back in the pot.
• Drizzle with oil and stir to prevent sticking.
• Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Halve the bell pepper, discard the core and seeds. Chop into 2cm chunks.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, heat a drizzle of oil in a pan on medium-high heat.
• Add the onion and fry until softened, 4-5 mins.
• Add the beef mince, garlic and paprika. Fry until browned, 5-6 mins. Use a spoon to break it up. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
• Add the pepper, half the chopped tomatoes (double for 4p) and cook, 6-8 mins.

• Add the cooked pasta to the beef mince with half the grated cheddar. Mix well.
• Season to taste with salt and pepper. Heat for an additional 2-3 mins, until the pasta is warmed through.
• Meanwhile, roughly chop the parsley (stalks and all).

• Divide the pasta between plates and scoop a spoonful of creme fraiche on top.
• Garnish with the remaining grated cheddar and parsley.