Red Hot Chili Pasta

Name: Red Hot Chili Pasta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2–3 small, red chilli peppers; 500 g ripe tomatoes; 400 g Chicken filet; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Tomato paste; 400 g Spaghetti; 1 (approx. 300 g) Courgette

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2–3 small, red chilli peppers
500 g ripe tomatoes
400 g Chicken filet
2 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TABLESPOON Tomato paste
400 g Spaghetti
1 (approx. 300 g) Courgette

Directions

1
Peel and finely dice the onion and garlic. Cut the chillies lengthwise and remove the seeds. Wash the chillies and cut into fine strips. Wash and chop the tomatoes.
2
Wash the meat, dab dry and dice coarsely. Heat oil in a pan with lid. Fry the meat in it over medium heat for 3-4 minutes. Season with salt and pepper.
3
Meanwhile bring 3-4 l of water with salt (approx. 1 teaspoon per litre) to the boil. Add the onion, garlic and chilli to the meat and fry briefly. Stir in tomato paste and sweat it.
4
Add tomatoes and about 100 ml water to the meat, bring to the boil. Cover and simmer for about 10 minutes. Cook pasta in boiling water according to package instructions, stirring frequently.
5
In the meantime, clean and wash the courgettes and cut them into very thin long slices with a wide peeler or a long knife.
6
Add the zucchini to the tomato sauce and simmer for 3-4 minutes. Season the sauce with salt, pepper and sugar. Drain the pasta, drain and mix with the sauce.