Summary

Ingredients

• 500 g pasta (e.. spiral pasta)
• 1 ring / s meat sausage
• 1 red pepper (s)
• 1 onion (s)
• 1 small Bottle / s sauce (gypsy sauce, 250 ml)
• 1 small Bottle / s chili sauce or shashlik sauce as required
• 400 ml cream
• 4 tablespoon tomato ketchup
• 1 tablespoon curry powder to taste
• 100 g cheese (Gouda), rated
• some stalks parsley, chopped
• 1 tablespoon oil
• 1 green pepper (s)
• Fat for the shape

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Instructions

1. Cook pasta until al dente (check packet for timing, usually 8-10 minutes), drain through a sieve
2. Remove casing from sausage and cut into thick slices. Peel onion and clean red and green peppers, cut all into thin strips
3. Heat oil in a large pan over medium-high heat. Fry sausage slices for 5 minutes, turning occasionally, then add onion and peppers and fry for 3 minutes
4. Grease a baking dish with fat and add drained pasta, sausage, peppers and onion, mix well
5. In a bowl, mix cream with gypsy sauce, chili or shashlik sauce, ketchup and curry powder. Pour the sauce over the pasta mixture and spread grated Gouda cheese on top
6. Bake in preheated oven at 225°C (437°F) for 20-25 minutes until golden
7. Chop fresh parsley and sprinkle over the casserole, then serve immediately