Summary

Ingredients

• 150 g Cabanossi, alternatively also Bifi, e.., only from poultry meat
• 1 small onion (s)
• 2 bell peppers, red and green
• 250 g spiral pasta
• 1 ½ tablespoon tomato paste
• Maggi, 1 - 2 tablespoon
• 1 ½ tablespoon paprika powder, noble sweet
• 750 ml vegetable stock
• 1 pinch (s) smoked salt
• 1 pinch (s) sugar, brown
• some garlic powder, not too much
• Salt and pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon oil, neutral

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Instructions

1. Cut the Cabanossi into slices and fry in oil. After about a minute add the chopped onion and sauté for 1 minute. Then add the peppers, cut into approx. 3 x 3 cm cubes. Fry everything well on a high flame for another minute.
2. Next, add the tomato paste, a little pepper, a little garlic powder, the paprika powder and a pinch of smoked salt and stir-fry for another good minute, then deglaze with the vegetable stock. Add the Maggi seasoning and a pinch of sugar.
3. Now put the uncooked noodles in the pan, bring everything to the boil and then cook for another 15-20 minutes until the noodles are cooked through and have absorbed the liquid. I fry everything for about 1 to 2 minutes after the liquid has gone; since it already contains oil, you don`t have to add any extra oil again.
4. Finally, if necessary, season again with salt and pepper and mix in the chopped parsley.
5. If you like, you can put an egg over it at the very end, i.e. before the parsley, and fry it to the end.