Pasta all' arrabbiata means angry pasta and this dish is a little bit angry because the chili it contains. If you want it angrier or kinder, this can be done by adjusting the amount of chilli.
500 g chop dough
1 finely chopped, red chili
1 finely chopped onion
2 finely chopped garlic cloves
1 teaspoon chili powder
2 tablespoons olive oil
2 tbsp tomato puree
1 bottle of canned tomatoes, preferably Mutti (or 2 cans)
2 bay leaves
4 tablespoons chicken stock or 2 bouillon cubes
½ ts salt
¼ ts pepper
75 g parmesan
Pasta according to your own wishes
Fry the chop dough, chili, onion, garlic and chili seasoning in a pan with oil on medium-high heat until the minced meat gets a nice color. Add tomato puree, canned tomatoes, bay leaves, stock and bring to the boil. Let it simmer for 1 hour or more. Season with salt and pepper. Sprinkle with plenty of parmesan before serving.
Cook the pasta according to the instructions on the package.
Pasta all' arrabiata with pork chop dough Tastes good with a little grated Parmesan on top.
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