Chili Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced beef
- 1 onion (s), finely chopped
- 2 chilli pepper (s), finely chopped
- 400 g tomato (s), passed
- 1 small Can / s tomato paste, approx. 2 - 3 tablespoon
- 1 tablespoon herbs, Italian
- 1 clove (s) garlic, pressed
- 1 red pepper (s), cut into pieces
- Vegetable broth, instant
- 500 g pasta (corkscrew pasta)
- Maggi
- Paprika powder
- salt and pepper
- 0.5 liter ½ water
- water (salt water)
Print Recipe
Pin Recipe Instructions
- Boil the pasta in salted water. Fry the minced meat in a coated pan without fat, crumble it and season with salt and pepper. Add the onion, garlic and chillies and stew for five minutes.
- Add tomatoes, peppers, tomato paste, herbs and half a liter of water and gently simmer everything covered until the peppers are firm to the bite. Season with vegetable stock, Maggi, paprika, salt and pepper and pour over the al dente cooked pasta.
- Calorie-conscious people can also use tartare instead of ground beef, but may have to season the meat more strongly. I mostly use pickled habanero chilies, but dried chilli peppers also taste good. With the dosage you can restrain yourself and let go - I find it pleasantly spicy with two medium-sized chilies.
- I find corkscrew noodles particularly suitable, as a drink I recommend cola, lemonade, beer or, quite simply, water.
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