Summary

Ingredients

• 3 sausages (Nuremberg)
• 1 bell pepper (s)
• 1 onion (s)
• 80 g penne
• 70 ml vegetable stock
• 70 ml heavy cream
• 1 tablespoon sauce thickener
• salt
• pepper
• paprika powder

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Instructions

1. Cook the pasta in plenty of salted water. Roughly chop the onions, dice the peppers and cut the Nuremberg sausages into approx. 0.5 cm thick slices.
2. Heat plenty of olive oil in a pan and fry the onions for about 2 minutes, then add the chopped sausages and fry them with them. After about 1 minute add the peppers, turn the stove on to low heat and fry everything briefly. Season with salt, pepper and plenty of paprika powder. Now add the vegetable stock, the cream and the sauce thickener, bring to the boil and simmer the ragout for 3 minutes. Pour over the pasta and serve.