Red Hot Chili Pasta

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Red Hot Chili Pasta

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The Meat
200 g Dry Spicy Sausage chorizo can be a very good choice
400 g Minced Meat (Beef)
1 tsp Mustard spicy
3 tbsp Bread Crumbs
1 tsp Basil
to taste Garlic Salt
1 Egg
2 tbsp Olive Oil
The Pasta
400 g Fusilli
350 g Tomato Sauce
150 g Canned Tomatoes
1/2 cup Dry White Wine
1 tbsp Basil freshly chopped
1/2 tsp Oregano
1 small Onion finely chopped
2 cloves Garlic crushed
1 tsp Parsley
1/2 tsp Chili Flakes
1/4 tsp 4 Seasons Pepper
1 tbsp Brown Sugar
1 tbsp Olive Oil
to taste Salt
40 g Grana Padano

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  • 1 h
  • Serves 4
  • Easy


With Sausage from Catalonia and Italian Meatballs. Yes, a strange and full of meat melange, that I came up with for a very nice and cozy dinner. Me and Daniel love spicy food and this is one of those meals that gave us the right amount of hotness and flavours, without being too spicy or too heavy.

I became inspired by a great looking sausage that we bought from the supermarket on a super-offer, that was very dry and coated with chilli flakes and sea salt, sort of a chorizo. On the label it says that is a traditional recipe from Catalonia, actually made over there and imported to us, in the Netherlands. It looked great, it smelled great and it was very, very special. Spicy, full of chili flavour, also a bit sweat and very meaty. So if you can find something that is dry and spicy I strongly recommend to use that sausage in this recipe, because the hotness that comes from it cannot be compared with the one that you obtain if you just add chili. And if you can’t find it just be sure to add a tiny little bit of cayenne pepper to give it a kick.

But, all in all, make a few meatballs, add dry sausage, bathe in tomatoes sauce,  pour over fusilli, and you will be amazed. And very warm!

TIP: Taste! You might realize that it’s too hot for your taste and you can still do something as long as you know when to do it. Add a spoon of sugar or honey and the taste will become more mild.

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The Sauce

If you like to make your own sauce keep in mind that it will take a while, so you have to start a bit early for dinner. Practically what you have to do is chop everything finely. Heat the oil in a deep pan, glaze de onion, fragrance the garlic, stir with basil, oregano, garlic and, at last add the tomatoes and the tomato sauce and simmer over low fire for 20-30 minutes, until everything is thick and very well flavoured. Remove from fire and let it cool off.

If you use a premade sauce take one that is with basil and garlic, or just plain. You will add enough things in it after you take care of the meat.


The Meat

In a large bowl mix the ground beef with the egg. Add the mustard and the basil and at last the bread crumbs. With wet hands mold the meat into small meatballs. Preheat oil in a pan and cook the meatballs until golden brown. Remove from the pan and drain the oil.


With a sharp knife cut the sausage in small pieces. Be careful to remove any plastic wrap or hard foil. In the picture you can see the amazingness that we found in the supermarket. It looks almost like a jewel!



Put the sauce back on the fire, add the meatballs and the sausage, pour over the wine and combine all the spices and the herbs. Mix well and gently, put the lid on and simmer over low fire for 20-25 minutes, or until the sauce is thick again.

Taste! It's very important to taste, because you can adjust certain things. If you consider it too spicy, add a spoon of honey or sugar but remember that the paste are bland and take away from the strong taste of the sauce.


Boil the fusilli in hot water with salt according to the instructions on the package. And be sure that you have a good quality pasta, because you don't want this to get sticky. Divide the sauce and the meat oven the four plates. Decorate the dish with Grana Padano and a bit of dried basil.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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