For the sauce, peel 1 onion and garlic and cut both into small pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Heat 2 tablespoons of olive oil in a saucepan. Fry the onions, garlic and chillies for about 2 minutes. Add tomatoes and 50 ml water, bring to the boil and simmer for 10-15 minutes. Season to taste with salt and sugar
Cut the tomatoes into small pieces. Peel and finely chop 1 onion. Knead minced onion, mustard, egg and breadcrumbs, season with salt and pepper. Shape into 16 meatballs. Fill them with some chopped tomatoes and some ricotta. Heat 3 tablespoons of olive oil in a large frying pan.
Fry the meatballs in 2 portions for about 10 minutes, turning them over. Cook the pasta in boiling salted water according to the instructions on the packet. Pour pasta into a sieve and mix into the sauce. Wash basil, shake dry and pluck leaves. Arrange noodles and 4 meatballs on plates. Garnish with basil