Preparation Instructions

Peel and chop the onion. Heat the olive oil in a saucepan and brown the onion and the meat. Add the peeled, seeded and diced tomatoes. Season with salt and add the basil leaves. Cook over medium heat adding, if necessary, a ladle of water or broth. Cook the orecchiette in a large pot of salted boiling water until al dente. Drain thoroughly. Pour the sauce over the orecchiette, mix well and sprinkle with grated pecorino. Serve immediately with the chopped hot peppers and the meat on the side.