Summary

Ingredients

• 4 tablespoon oil
• 4 pairs sausages (Viennese -)
• 2 onions)
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• 1 teaspoon oregano, grated
• 1 can tomato (s), chunky, 375 g
• 100 ml meat stock, instant
• a bit salt
• some pepper, freshly ground
• 100 g peas, frozen
• 400 g spahetti (fork)
• some parmesan, freshly grated

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Instructions

1. Heat oil in a pan. Cut the sausages into thick slices. Peel and dice onions and fry in oil until translucent. Add the sausage slices and fry with them. Stir in the paprika powder, tomato paste and oregano, add the chunky tomatoes and pour in the broth. Season with salt and pepper. Mix in the peas and let everything simmer for about 10 minutes. In the meantime, cook the noodles in plenty of boiling salted water until they are firm to the bite, drain and drain well. Mix the pasta into the sausage ragout and sprinkle with parmesan.