Fusilli all'arrabbiata

Ingredients for 4 servings:

• 3 onions, finely chopped
• 6 garlic cloves, finely chopped
• 3 tbsp olive oil
• 2 chili peppers, cut into rings
• 150 g tomato paste
• 5 dl tomato(s), pureed
• 3 bell peppers, red, yellow and green, cut into thin strips
• 1 tsp chicken broth (paste)
• Salt and pepper, from the mill
• chili powder
• some coriander, from the mill
• 240 g tomatoes, dried, marinated in oil, cut into fine strips
• 4 tomatoes, diced
• 400 g pasta (fusilli)
• ½ bunch chives, finely chopped
• ½ bunch parsley, finely chopped
• Parmesan

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A spicy pasta dish

Cook the fusilli al dente as usual. Heat the olive oil in a pan and fry the onions, taking care not to brown them. First add the strips of bell pepper, followed by the sun-dried tomatoes a little later, and fry them. Add the garlic and chili and fry them briefly. Increase the heat slightly, add the tomato paste, and fry, stirring constantly. Pour in the pureed tomatoes, stir in the stock, and bring the sauce to a boil. Season with coriander, salt, and pepper. Simmer gently. After about 10 minutes, add the fresh diced tomatoes and simmer briefly. Season with salt, pepper, and chili to taste. Stir in the parsley and chives. Mix the fusilli with the sauce and serve in warmed soup bowls. Serve with plenty of freshly grated Parmesan cheese. Serve with a fresh, mixed salad.