Pasta pan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Cut the peppers lengthwise and scrape out the seeds. Cut the pods into fine rings. Cut cabanossi diagonally into slices. Clean the white cabbage, cut into strips, wash and drain.

2. 2

   Heat clarified butter in a large pan or roasting pan. Fry the cabanossi in the frying fat. Take out. Sweat the peppers and onion in the frying fat. Add cabbage and fry. Deglaze with stock and braise for about 15 minutes.

3. 3

   Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Clean, wash and dry grate the tomatoes. Cut tomatoes in half if necessary. Wash parsley and shake dry. Pluck the leaves from the stalks, except some for garnishing, and chop finely.

4. 4

   Drain the pasta, let it drain and add to the cabbage. Add cabanossi and tomatoes as well. Season with salt and pepper and simmer for another 5 minutes. Add parsley and fold in.

5. 5

   Arrange the pasta pan, put a dash of crème fraîche on top and sprinkle with black pepper. Garnish with the remaining parsley. Add the rest of the crème fraiche.

Nutrition Facts

KCAL
790 kcal

CARBS
81 g

FATS
38 g

PROTEINS
27 g