Macaroni Pan with Cabanossi Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- g 2,500 pasta, (macaroni)
- Salt water
- 5 red pepper (s)
- 6 onion (s)
- g 1,500 Cabanossi
- 700 g zucchini
- g 2,000 whipped cream
- 6 tablespoon oil
- 4 cloves garlic
- 3 tablespoon parsley
- 3 tablespoon basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Add the water for the pasta. Peel and dice the onions, quarter the zucchini and cut into approx. 3 mm thick slices, fry together with the oil at 80% stove power.
- In between, salt the pasta water and cook the pasta, during which time you can continue to prepare the sauce.
- Halve and slice the Cabanossi and add. Cut the peppers into strips and finely chop the garlic. Set the heat to 60% and add the paprika and garlic and simmer for about 5 minutes. Then reduce the stove power to 40% and add the cream.
- The whole thing can boil down for 5 - 10 minutes. Drain the finished macaroni and stir into the sauce, now add the finely chopped herbs and season with salt and pepper. Let it steep for another 5 minutes on a low heat and serve.
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