Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 wieners or other boiled sausages
- 4 Mettenden
- 2 onions)
- 200 g pasta your choice
- 0.75 liter ¾ vegetable stock
- 2 bell peppers, red and green
- 1 small can maize (approx. 40 g), drained
- Tomato paste
- salt and pepper
- Paprika powder
- Parsley, chopped
- some coriander greens or other herbs to taste
- some sauce thickener if necessary
- mustard
- Curry powder
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and fry them in a high pan or saucepan until translucent. Slice the boiled sausages and meatballs, add to the onions and fry. Clean and dice the peppers and place in the pot or pan with the drained corn. Let it fry briefly.
- Pour in the broth and then add the raw pasta. Cook everything over medium heat for about 20 minutes, stirring often. If necessary, thicken with a sauce thickener.
- Season to taste with tomato paste, mustard, a little salt, pepper, paprika powder and curry powder. Finally, season with the chopped parsley and coriander leaves and serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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