Recipes from
Emilia-Romagna

Recipes
with corn

Spicy pasta

• 400 GRAM PASTA
• 2 CLOVES GARLIC
• 2 ONIONS
• 400 GRAM MINCED BEEF
• 2 TBSP CHILI SAUCE
• 500 GRAM TOMATOES
• 2 SWEET PEPPERS
• 1 CAN CORN
• 200 GRAM MOZZARELLA

• 1 KG TOMATOES
• 2 CLOVES GARLIC
• 2 ONIONS
• 1 CHILI PEPPER
• 1/2 CUP CREAM
• 500 GRAM PASTA
• 200 GRAM CHEESE

Cook the pasta "al dente". Chop the onions, the peppers and the garlic and fry them for 5 minutes. Add the beef and fry 5 minutes more. Chop the tomatoes. Put the mince beef mixture, the tomatoes, the corn and the chili sauce together and mix with the cooked pasta. Put in an oven dish. Slice the mozzarella and put on top. Bake 30 minutes at 200 degrees Celsius.

Put the tomatoes in boiling water for 1 minute and take off the skin. Chop the onions and the tomatoes. Chop the chili pepper and garlic very small. Grate the cheese. Fry the pepper, garlic and onion 5 minutes. Add the tomatoes and cook on a high fire for 10 minutes, stirring well. Add the cream, salt and a lot of fresh milled pepper. Meanwhile, cook the pasta "al dente". Put the pasta in a large dish, poor the sauce over and put the cheese on top.