Summary

Ingredients

• 2 red pepper (s)
• 2 bell peppers, green
• 2 bell peppers, yellow
• 3 vegetable onion (s)
• 2 ½ can tomato (s), chunky, á 400g
• 500 g Cabanossi, preferably 2 lare ones
• 4 clove (s) garlic
• 5 tablespoon oil, (rapeseed oil)
• 1 can tomato paste
• 2 peperoncini, dried
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink
• 6 sprigs thyme
• 2 bay leaves
• Salt, black, freshly ground

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Instructions

1. Quarter the peppers, remove the core, wash, cut into strips and then into 3 cm pieces. Peel the onions, cut in half and cut into strips. Cut the Cabanossi into 2-3 mm slices. Peel garlic and chop finely. Strip off the thyme leaves and chop finely.
2. Heat the rapeseed oil in a large roasting pan. Braise the onions until soft.
3. Then add the Cabanossi and the garlic and fry for another four minutes on a slightly reduced heat.
4. Now add the peppers and sauté again for 4 - 5 minutes.
5. Now add the tomatoes, tomato paste, crumbled peperoncini, paprika, chopped thyme, bay leaves and freshly ground black pepper, bring to the boil and then simmer over low heat for about 50 minutes.
6. I never salt this dish (I think it`s perfect without salt), but if you want, you can add salt to taste at the end.
7. My family prefers to eat it with rice, but potatoes also go well with it.