Noodle paella with pork neck and cabanossi

Name: Noodle paella with pork neck and cabanossi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Pork neck; 500 g Tomatoes; 1 Onion; 2 Garlic cloves; 3 colourful peppers; 200 g Cabanossi; 50 g Almond kernels; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Spaghettini; 3 Stem(s) Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Pork neck
500 g Tomatoes
1 Onion
2 Garlic cloves
3 colourful peppers
200 g Cabanossi
50 g Almond kernels
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Spaghettini
3 Stem(s) Basil

Directions

1
Wash the meat and cut into cubes of about 3 cm. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel onion and garlic, dice finely. Clean, wash and chop the peppers.
2
Cut Cabanossi into slices. Halve the almonds. Heat oil in a large pan. Brown the meat in it for about 10 minutes. Add paprika, almonds, cabanossi, onions and garlic. Season with salt and pepper, also fry. Add tomatoes and 1 litre of water, simmer for 10 minutes. Break noodles into short pieces, add, season again with salt and pepper. Cook for about 10 minutes, stirring frequently. If necessary add some (approx. 1/4 litre) water (no broth was necessary!!).
3
Season with salt and pepper, also fry. Add tomatoes and 1 litre of water, simmer for 10 minutes. Break noodles into short pieces, add, season again with salt and pepper. Cook for about 10 minutes, stirring frequently. If necessary add some (approx. 1/4 litre) water (no broth was necessary!!). Season the paella to taste. Wash the basil, pluck off the leaves and sprinkle over the paella