Letcho with Cabanossi

Name: Letcho with Cabanossi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red, yellow and green peppers (approx. 250 g each); 1 kg Tomatoes; 1-2 Onions; 250 g Cabanossi (garlic sausage); 1 TABLESPOON Sunflower oil; 3 Stem(s) Oregano; 2 TABLESPOONS Tomato paste; 200 ml dry red wine; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oregano

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red, yellow and green peppers (approx. 250 g each)
1 kg Tomatoes
1-2 Onions
250 g Cabanossi (garlic sausage)
1 TABLESPOON Sunflower oil
3 Stem(s) Oregano
2 TABLESPOONS Tomato paste
200 ml dry red wine
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oregano

Directions

1
Clean, wash and cut the peppers into strips. Tomatoes wash, clean and cut into pieces. Peel onions and cut into slices. Cut cabanossi into slices. Heat oil in a pan and fry cabanossi slices for about 2 minutes.
2
Add paprika and onions and fry for about 2 minutes. Wash oregano, dab dry, pluck leaves from the stalks. Add oregano and tomatoes to the pan. Add tomato paste and stir in.
3
Add wine and stock, simmer for 5-7 minutes. Season to taste with salt and pepper. Arrange on a plate and garnish with oregano. White bread tastes good with it.