Pasta with Meatballs in Spicy Tomato Sauce

5 from 6 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


Noodles: (For 2 people!)

  • 150 g Farfalle
  • 1 tsp Salt
  • 1 tsp Ground turmeric

Meatballs in a spicy tomato sauce:

  • 250 g Beef meat
  • 1 bun from yesterday
  • 75 g 1 Onion
  • 1 clove of garlic
  • 1 Red chilli pepper
  • 1 Egg
  • 1 tsp Mild curry powder
  • 1 tsp Sweet paprika
  • 1 tsp Meatballs & meatballs spice from ANKERKRAUT *)
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 4 tbsp Sunflower oil
  • 400 g 1 can of pasta Classico sauce
  • 5 tbsp Cooking cream
  • 1 tbsp Sweet soy sauce
  • 1 tsp Sugar


  • 20 g Freshly grated Parmesan
  • 2 Stalk Parsley for garnish



  • Cook Farfalle pasta (150 g) in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) according to the instructions on the package (here: 11 minutes) until al dente, drain through a kitchen sieve and keep warm until serving.

Meatballs in a spicy tomato sauce:

  • Soak yesterday's rolls in warm water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic clove. Clean / core the chilli pepper, wash and dice. All ingredients (250 g beef meat, 1 soaked and squeezed bread roll, onion cubes, garlic clove cubes, chilli pepper cubes, 1 egg, 1 teaspoon mild curry powder, 1 teaspoon sweet paprika, 1 teaspoon meatballs & meatballs spice from ANKERKRAUT *), 3 big pinches of coarse sea salt Put the mill and 3 big pinches of colored pepper from the mill) in a bowl and mix / knead well. With moistened hands, form small meatballs (here: 25 pieces) and fry them in a pan with sunflower oil (4 tbsp) on all sides until they are golden-brown. Add the pasta sauce Classico (400 g), refine with cooking cream (5 tbsp) and season with sweet soy sauce (1 tbsp) and sugar (1 tsp). Let everything simmer for a few minutes.


  • Spread the Farfalle noodles on 2 pasta plates, add the meatballs in a spicy sauce, sprinkle with Parmesan and garnish with a parsley stick, serve.


  • Buletten & Meatballs Spice from ANKERKRAUT / mixture of ingredients: sea salt, sweet paprika, fried onions, onions, mustard flour, black pepper, raw cane sugar and garlic
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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