Summary

Ingredients

• 250 g croissant noodles or penne
• 2 red pepper (s)
• 2 onions)
• 2 cloves garlic)
• 400 g sauerkraut
• 5 tablespoon tomato paste
• 1 cup sour cream
• 250 ml vegetable stock
• fat
• salt and pepper
• Chili powder
• Herbs, fresh
• possibly parmesan, freshly grated

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Instructions

1. Cook the pasta in salted water until al dente, then drain.
2. In the meantime, clean the peppers and cut into cubes. Peel the onions and garlic and also cut them into cubes.
3. Heat the fat in a pan and sauté the onions and garlic in it. Add paprika and sauerkraut and sauté briefly. Deglaze with the vegetable stock and stir in the tomato paste. Simmer a little and then stir in the sour cream. The herb should still have a bit of bite. Season to taste with salt, pepper, chilli and a little sugar. Finally stir in the pasta and let it get hot.
4. Sprinkle with fresh herbs before serving. I like to use parsley and chives. If you like, you can sprinkle some parmesan on top.