Spirelli meatball pan with bacon

Ingredients for 4 servings:

• 500 g spirals
• some salt
• 100 g breakfast bacon
• 1 onion(s)
• 1 red chili pepper(s)
• 1 tbsp olive oil
• 165 g meatballs
• 1 can of corn
• 400 g tomato sauce with basil
• some Tabasco
• e.g. Parmesan, sliced
• n. E. leaf parsley, coarsely chopped
• n. B. Pepper, black from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

sharp

Cook the pasta in plenty of boiling, lightly salted water according to the package instructions until al dente. In a non-stick pan, fry the bacon without adding any fat until crispy. Then remove and drain on kitchen paper. Peel and dice the onion. Clean the chili pepper, cut it lengthwise, remove the seeds, rinse it, and, depending on your preference, either finely dice it or cut it into thin rings. Heat the olive oil in the pan and sauté the diced onion with the chili. Then add the meatballs and fry briefly. Drain the corn and add it to the meatballs along with the tomato sauce, and heat for about 5 minutes. Drain the pasta, drain well, toss with the meatball sauce, and season with a little Tabasco. Place the fried bacon slices on top. If desired, garnish with shaved Parmesan, a few coarsely chopped parsley leaves, and a few grinds of freshly ground black pepper. Fresh baguette goes well with it.