Summary

Ingredients

• 300 g pasta your choice
• 4 tablespoon olive oil
• 1 onion (s)
• 2 cloves garlic)
• 1 tablespoon, leveled flour
• 250 ml tomatoes, passed
• 400 ml vegetable stock
• 3 m-sized poultry sausages
• 1 bay leaf
• 0.5 teaspoon ½ curry
• 1 teaspoon, leveled oregano
• pepper

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Instructions

1. A large coated pan with a matching lid is ideally used for the one pot dish. The dish is designed for 2 large or 3 medium-sized portions.
2. First, finely chop the onion and the garlic cloves.
3. Heat the olive oil and fry the onion and garlic in it for about 1 minute. Add the flour and stir everything well. Deglaze the roux with the vegetable stock and add the tomatoes. Add the raw pasta and the bay leaf, bring everything to the boil and then simmer with the cover closed over medium heat.
4. After about 4 minutes, add the chopped sausages. Season everything with curry, oregano and pepper, stir everything again and simmer for another 10 minutes with the lid closed. Stir it again and again. When the pasta is done, the dish is ready.
5. The ingredients make a creamy sauce, the noodles taste much more aromatic. If you still have too much liquid left, simply leave the pan off the lid for the last 2 minutes.
6. A mixed salad with a lemon-oil dressing made from the juice of half a lemon, 1 tablespoon of sunflower oil and 1/2 teaspoon of salt goes well with it.