Hearty Kaskrainer Pasta Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g pasta, (croissants, farfalle etc.)
- 3 sausages, (cheese, thick), alternatively fried sausages
- 1 onion (s)
- 3 clove (s) garlic
- 1 packet tomato (s), happened
- 1 can kidney beans
- Tabasco
- 2 teaspoons oregano
- Seasoned Salt
- pepper
- 1 teaspoon vegetable stock, instant
- 1 teaspoon olive oil
- 3 tablespoon cheese, grated, (Emmentaler)
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, set aside.
- Cut the cheese into thin slices, dice the onion, finely chop the cloves of garlic. Drain and rinse kidney beans.
- Heat some oil in a pan and fry the sausage slices until they are really crispy, add the onions, brown them lightly, add the garlic and fry them briefly as well. Everything should have the typical tan for a Gröstl. Then deglaze with the tomatoes, season (herbal salt, pepper and Tabasco, of course, as desired), stir in the beans and simmer gently for about 5 minutes.
- Put the drained pasta in the pan, stir everything well, fold in the grated cheese and as soon as it has melted slightly, arrange everything on plates.
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