Summary

Ingredients

• 200 g pasta
• 3 bell pepper (s) (red, yellow)
• 2 Cabanossi
• 1 onion (s)
• oil
• 1 point tomato (s), happened
• 1 teaspoon broth, (instant)
• 1 tablespoon tomato paste
• salt and pepper
• 1 tablespoon ajvar, (to taste)
• some paprika powder, (hot or noble sweet to taste)
• 2 tablespoon herbs Provence

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Instructions

1. Cook the pasta according to the instructions on the packet.
2. Halve the Cabanossi lengthways and then cut into slices. Peel the onion and cut into slices or cubes. Fry the Cabanossi vigorously in a large, high pan with oil, then add the onion and sauté until translucent.
3. Cut the peppers into thin slices.
4. Add tomato paste, stir and then briefly sear the peppers in the pan.
5. Mix 1/8 l of hot water with the broth and add to the pan. Now you can add tomatoes, salt, pepper, paprika and (if you like and have) ajvar. Let everything boil down for approx. 15 minutes without the lid, until the peppers are soft and the sauce is slightly reduced.
6. Finally add the herbs and mix in the pasta.