Arrabbiata Pasta With Meatballs - cooking recipe

Ingredients

1 None day old bread roll, soaked in water, squeezed of excess water and chopped
2 None onions, peeled and chopped
3 None garlic cloves, chopped
500 g mince
1 tbsp dried parsley
1 medium egg, beaten
1 tsp chilli powder
4 tbsp olive oil
300 g dried pasta (such as penne)
1 None chilli, deseeeded and sliced
1 tbsp tomato puree
2 x 400g cans chopped tomatoes
8 sprigs basil, leaves picked
40g None Parmesan cheese shavings

Preparation

Soak the roll in water. Squeeze excess water then chopped the roll. Mix the bread, ground beef, egg, 1/2 the onion, 1/2 the garlic, parsley, chili powder, 1 tsp salt and 1/4 tsp pepper in a large bowl until well blended. With wet hands shape into small meatballs.
Heat 2 tbsp of the oil in a large deep skillet on medium-high heat. Add the meatballs and saute for 3-4 mins, turning to brown on all sides. Remove from the skillet and set aside.
Meanwhile, cook the pasta according to the package directions. Drain.
Heat the remaining 2 tbsp oil in the skillet. Add the remaining onion, garlic and the chili pepper. Saute for 3 mins. Add the tomato paste and cook for 1 min. Add the tomatoes. Bring to a boil. Season to taste. Add the meatballs and bring to a boil. Reduce heat to low; simmer for 4-5 mins. Stir in the cooked pasta. Sprinkle with Parmesan cheese and garnish with basil leaves.