Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat.. Add some salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, for about 5 minutes.
Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce and tomato paste and cook until the tomato paste turns brownish in color.
Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.
Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley.
Nutritional information includes 1 cups of mozzarella cheese for entire soup.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.