Summary

Ingredients

• 250 g penne
• 0.5 ½ sausage (Braunschweiger)
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s)
• 1 bell pepper (s)
• 2 tomato (s)
• 1 bunch parsley
• salt
• pepper
• 2 tablespoons oil
• 1 teaspoon, heaped paprika seasoning paste, hot or mild

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Instructions

1. Cut the Brunswick sausage into small cubes. Peel the onion and also dice it. Peel and finely dice the garlic. Remove the kernels from the chilli pepper, finely chop the pepper. Cut the bell pepper into fine diamonds. Finely dice tomatoes.
2. Sweat the onions, chilli and garlic together in a deep pan until the onions are translucent yellow, then add the sausage and peppers, roast briefly and add the tomatoes.
3. In the meantime, cook the pasta according to the instructions on the package, strain and add to the sausage mixture. I add a little more pasta water and paprika paste then it becomes thicker. Finally season with salt and pepper, add parsley and serve.
4. Tip:
5. For the vegetarian option, instead of sausage, you can add finely chopped boiled potatoes, then we call it grenadier march.