For the Red Hot Chili Pasta, cook the rigatoni in salted water, drain and drain. Peel and finely dice the onion and garlic cloves. Heat the oil and fry the onion, garlic and minced meat.
Add chopped tomatoes, peppers, pepperoni, olives and tomato paste and simmer for about 10 minutes on a gentle heat. Season sauce with salt, pepper, chili powder, chili sauce, fresh herbs and sugar.
Arrange rigatoni with sauce on plates. If desired, decorate with black and green olive slices and fresh Parmesan and serve.
Preparation Tip:
The Red Hot Chili Pasta can be made milder or spicier as desired to suit your own spicy taste.
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