Macaroni with peppersugo

Name: Macaroni with peppersugo
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 Branches of rosemary; 1 Garlic clove; 2 red and yellow peppers; 1 Onion; 1 TABLESPOON Olive oil; 300 ml Vegetable broth; 400 g Macaroni; 7-10 Tbsp Salt; 250 g Mozzarella or Scamorza cheese; 7-10 Tbsp Pepper; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 1/2 Branches of rosemary
1 Garlic clove
2 red and yellow peppers
1 Onion
1 TABLESPOON Olive oil
300 ml Vegetable broth
400 g Macaroni
7-10 Tbsp Salt
250 g Mozzarella or Scamorza cheese
7-10 Tbsp Pepper
baking paper

Directions

1
Wash the rosemary and shake dry. Pluck needles from 1/2 twig. Peel garlic and cut in half. Peppers halve, clean and wash. Put the paprika halves, 1 sprig of rosemary and garlic on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes (skin may turn black).
2
Take out, let it cool down a little and remove the skin. Cut the pepper into cubes. Peel and finely chop the onion. Heat oil in a pot. Brown the rosemary needles briefly, then add the diced peppers and sauté briefly.
3
Add the stock and simmer for about 8 minutes. Prepare noodles in boiling salted water according to package instructions. Cut mozzarella into small cubes. Lightly puree the sauce and season to taste with salt and pepper.
4
Put the pasta on a plate. Spread sauce and mozzarella over it.