Chili noodles

Ingredients for 3 servings:

• 500 g minced beef
• 1 onion(s), finely chopped
• 2 chili peppers, finely chopped
• 400 g tomatoes, pureed
• 1 class can/n Tomato paste, approx. 2 – 3 tbsp
• 1 tbsp Italian herbs
• 1 garlic clove(s), squeezed
• 1 red bell pepper(s), cut into pieces
• Vegetable broth, instant
• 500 g pasta (corkscrew pasta)
• Maggi
• Paprika powder
• salt and pepper
• ½ liter of water
• n. B. Water (salt water)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Corkscrew noodles with chili – paprika – minced meat sauce

Cook the pasta in salted water. Brown the minced meat in a non-stick pan without fat, breaking it up and seasoning it with salt and pepper. Add the onion, garlic, and chilies and simmer for five minutes. Add the tomatoes, bell peppers, tomato paste, herbs, and half a liter of water. Cover and simmer gently until the peppers are tender. Season with vegetable stock, Maggi, paprika, salt, and pepper, and pour over the al dente pasta. Those calorie-conscious can use tartare instead of ground beef, but you may need to season the meat more strongly. I usually use pickled habanero chilies, but dried chilies are also tasty. You can play around with the dosage and let it go – I find it pleasantly spicy with two medium-sized chilies. I find corkscrew noodles particularly suitable, and I recommend cola, lemonade, beer, or simply water as a drink.