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Pasta with red pepper, tomato and chilli meatball sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 onion, finely chopped
3 T olive oil
1 garlic clove, crushed
1 small red chilli, finely chopped
1 large sweet red pepper, finely chopped
390 g Italian crushed tomatoes
300 g Woolworths cooked mini beef frikkadels
2 T parsley, chopped
Sea salt and freshly ground black pepper, to taste
250 g penne pasta, cooked al dente

Method

1. Gently soften the onion in the oil. Stir in the garlic, chilli and red pepper and cook for 10 minutes, or until soft. Add the crushed tomatoes and simmer, uncovered, for 10 minutes.

2. Stir in the frikkadels and parsley and gently heat through for a few minutes. Season to taste.

3. Drain the pasta but reserve the water. Mix the pasta with the sauce, adding a little pasta water if necessary to loosen.