John Myers
Hot Pepper Gorgonzola Spaghetti with Minced Meat
The perfect hot pepper gorgonzola spaghetti with minced meat recipe with a picture and simple step-by-step instructions.
- 300 g Spaghetti
- 300 g Minced meat
- 1 tbsp Garlic Butter
- 1 size Red pointed peppers
- 3 size Garlic cloves
- 2 cups Cream
- 200 g Gorgonzola Picante
- 1 tsp Salt
- Pepper from the grinder
- Chilli, dried and freshly ground
- Since I finally had an evening to myself again at the weekend and didn’t have to pay attention to child-friendly seasoning, there was a huge pot of spaghetti just for me. 🙂
- First, the spaghett is boiled in plenty of salted water according to the instructions on the packet. Usually the cooking time is between 7 and 10 minutes, depending on the manufacturer. When the spaghetti is ready, put it in a colander to drain and pour on the sauce. In the meantime, while the spaghetti is cooking, wash the peppers and cut into small cubes. Chop the garlic. Chop the gorgonzola into large pieces and remove any hard parts of the rind.
- While the spaghetti is waiting in the sieve to be used again, you take care of the sauce. Fry the minced meat in a little oil in a saucepan, then add the garlic butter. As soon as the minced meat is through, add the peppers to the pot, a short time later add the garlic. Sweat everything a little and then deglaze with the cream. Bring to the boil briefly, then melt the Gorgonzola in it.
- Season the whole thing with the spices. I take about a teaspoon of the coarsely ground chilli, but everyone has to test how spicy they like it for themselves.
- As soon as the sauce has got a creamy consistency, add the spaghetti, which has now drained well, and mix everything together. You’re done already!
- Today I also have the opportunity to add a picture for a change. It was delicious! 😉
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