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🌶️ TOMATO, CHILLI & CHORIZO MEATBALL PASTA 🌶️
WHAT DO YOU NEED? 📝
For the Meatballs:
• 250g pork mince
• 100g chorizo, finely diced
• 1 garlic clove, minced
• ½ tsp smoked paprika
• ½ tsp chilli flakes
• 2 tbsp breadcrumbs
• 1 tbsp grated Parmesan
• 1 egg
• Salt & black pepper to taste
• 1 tbsp olive oil (for frying)
For the Sauce:
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red chilli, finely sliced (adjust for heat preference)
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 100ml chicken stock (or water)
• 1 tsp sugar (optional, to balance acidity)
• Salt & black pepper to taste
• Handful of fresh basil, chopped
For the Pasta:
• 300g fusilli (or any pasta of choice)
• Grated Parmesan (for serving)
• Fresh chilli or extra chilli flakes (optional, for garnish)
LETS COOK 👩🍳
1. Make the Meatballs
🧑🍳 In a bowl, mix the pork mince, diced chorizo, garlic, paprika, chilli flakes, breadcrumbs, Parmesan, egg, salt, and pepper.
🧑🍳 Roll into small meatballs (about 1-inch in diameter).
🧑🍳 Heat olive oil in a pan over medium heat. Fry the meatballs for about 5-7 minutes, turning until browned. Remove and set aside.
2. Make the Sauce
🧑🍳 In the same pan, add olive oil, then sauté the onion for 3-4 minutes until soft.
🧑🍳 Add garlic, red chilli, paprika, and oregano. Cook for 1-2 minutes until fragrant.
🧑🍳 Stir in the tomato purée and cook for another minute.
🧑🍳 Add chopped tomatoes, chicken stock, sugar (if using), salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
🧑🍳 Return the meatballs to the sauce and let them cook for another 5 minutes, ensuring they soak up the flavours. Stir in fresh basil.
3. Cook the Pasta & Serve
🧑🍳 Cook fusilli in salted boiling water according to packet instructions. Drain and mix into the sauce.
🧑🍳 Serve topped with grated Parmesan, fresh chilli, or extra chilli flakes for a fiery kick!
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