Pasta pan
easy
50 mins
50 mins
Ingredients
- 250 g Tortiglioni (pasta)
- 7-10 Tbsp Salt
- 200 g frozen peas
- 3 medium-sized onions
- 75 g streaky smoked bacon
- 250 g Mushrooms
- 200 g Carrots
- 3 TABLESPOONS Oil
- 400 g blanched veal sausages
- 7-10 Tbsp Cayenne pepper
- 1 (200 g ) Cup of whipped cream
- 1/2 l clear broth (instant)
- 1 TABLESPOON sauce thickener
- 1/2 bunch curly parsley
Directions
- 1
Cook the pasta in boiling salted water for 12 minutes, then drain. Defrost the peas. In the meantime peel and chop the onions. Dice bacon finely. Wash, clean and halve the mushrooms. Peel and thinly slice the carrots.
- 2
Heat oil, fry bacon and onions. Press sausage meat as dumplings from the skin into the hot fat. Fry on all sides. Take everything aside. Add mushrooms and carrots to the frying fat. Also fry well. Season with salt and pepper. Add cream and stock, bring to the boil. Add the ingredients that you have taken aside. Let everything boil for about 10 minutes. Thicken with sauce thickener. Add peas and noodles.
- 3
Season with salt and pepper. Add cream and stock, bring to the boil. Add the ingredients that you have taken aside. Let everything boil for about 10 minutes. Thicken with sauce thickener. Add peas and noodles. Flavour again. Chop parsley and sprinkle over it
- 4
E 26,3 g/ F 61,79 g/ KH 60,36 g
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