Post in collaboration with Wiltshire Chilli Farm.
Spaghetti and Meatballs
Regret is the hottest sauce from the folks over at Wiltshire Chilli Farm. Now I can take a bit of heat, but this is next level, eye watering, nose streaming, mouth on fire – HOT. Seriously, I mean whoa! It comes in at a staggering 12 million Scolville units. In comparison one of the hottest curries in the world, Phall, comes in at around 100,000 to 350,000 Scoville units.
Having said that though, it still manages to pack some flavour. It has a tomato base with herbs and so I thought it would pair nicely with a robust meatball dish, so here it is, Spaghetti and meatballs. The heat of the chilli sauce is knocked back a bit as the intensity eases a little in the cooking, but feel free to add more. You know you’re tempted to try it, right? You won’t regret it. Or maybe you will! There’s a limited supply so get in quick: https://www.justchillies.co.uk/product/regret/
Spaghetti and Meatballs with Regret Chilli Sauce
Spaghetti and meatballs with super hot chilli sauce
- 500g spaghetti
- 400g tinned chopped tomatoes
- 250g mince beef
- 250g mince pork
- 50g breadcrumbs
- 1 bay leaf
- 1 egg
- 1 teaspoon (or as much as you dare) Regret Extra Hot Chilli Sauce
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- handful of parsley, chopped
- olive oil
- sea salt to taste
- Step 1 Place the pork and beef mince into a bowl. Add the egg, breadcrumbs, oregano, Regret, basil, garlic powder and parsley. Mix thoroughly and roll the meat into balls (golf-ball size).
- Step 2 Pour olive oil into a pan, enough the cover the base. Brown the meatballs on all sides over a medium heat. Do this in batches.
- Step 3 Once browned, drain any excess oil, and return all the meatballs to the pan. Add tinned tomatoes, sugar and bay leaf and cook for 30 minutes.
- Step 4 Cook spaghetti as per instructions on the packet. Once cooked and drained, take a little of the meatball sauce and stir in to the pasta, then spoon the meatballs on top. Serve.