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 the pasta until al dente according to the instructions on the packet. Then pour off through a sieve.
2. Peel the sausage and cut it into thick slices. Peel the onion and clean the peppers - cut both into thin strips.
3. Heat the oil and fry the sausage in it, turning every now and then. Add the onion and then the peppers, fry both briefly.
4. Grease a baking dish. Add the drained pasta, sausage, bell peppers and onion and mix everything well. Now mix the cream with the sauces, ketchup and curry powder and pour over the pasta mixture. Spread the grated Gouda over the top.
5. Baked in a preheated oven at 225 ° C for approx. 20-25 minutes. Then chop the parsley and sprinkle it on the finished casserole. Serve immediately.
6. Tip: Instead of 400 ml of cream, 200 ml of it is sufficient, add milk to the rest - this makes the dish a little easier.