Hearty Pennetopf
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 250 g mushrooms
- 250 g carrot (s)
- 200 g noodles (short tube noodles)
- 4 Bratwurst, not scalded
- 1 tablespoon olive oil
- 50 g bacon, mixed
- salt
- Cayenne pepper
- 200 ml sweet cream
- 500 ml broth, clear
- 100 g peas (frozen)
- 1 tablespoon sauce thickener, light
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean the mushrooms and cut in half or quarter. Peel the carrots and cut into slices. Cook the pasta in plenty of boiling salted water.
- Spread the sausage meat out of the sausage as a dumpling. Heat the oil in a saucepan and fry the dumplings in it until golden brown. Finely dice the bacon. Remove the dumplings, fry the bacon and onions in the fat. Add the carrots with mushrooms and sauté. Season to taste with salt and cayenne pepper.
- Pour in the cream and broth. Add the dumplings and peas and simmer for 10 minutes. Stir in the sauce thickener and bring to the boil. Fold in the noodles and heat them up in the sauce. Top with chopped parsley.
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