Pasta with red pepper, tomato and chilli meatball sauce

Pasta with red pepper, tomato and chilli meatball sauce

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 15 minutes
  • 30 minutes
  • Jordan The Real McCoy Riesling 2013
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

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

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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