TODAY: Chilli Pasta Picante (hot)
INGREDIENTS
Mince (Ground) Beef
Garlic
Fresh Red Chilli
Paprika (Hot 'n smoked)
Ground Cumin
Tinned chopped Tomatoes
Salt
Cheese
Macaroni
WARNING...this as described will almost blow your head off so modify the spicing to your taste.
METHOD
Begin by browning 200g of mince in a frying pan adding 3 crushed cloves of Garlic, 1 small chopped Chilli Pepper and 1 teaspoon of Paprika as the browning comes to an end. Then add 1 400g tin of chopped tomatoes, a scant teaspoon of Ground Cumin and a pinch of salt before letting simmer for at least half-an-hour. Meanwhile cook a portion or two of Macaroni (the sauce will probably stretch to two). When all is ready turn the sauce out into the drained pasta and stir through. Sprinkle with a little grated cheese to finish.
NOTE. Here in Spain I used a tin of "Tomate triturado con Cebollas" (mashed tomato with onion) which is why I didn't fry any onion at the start.
My photo shows the chilli that I buy and here's an interesting thing.....I've just read on the Net that there is more "heat" in a chilli the closer that you get to the stalk, so, possibly one way to control the effect of them in a dish is to chop from the "toe" end as far up towards the stalk as you want to go, trial and error.
No comments:
Post a Comment