Spaghetti with Cabanossi
easy
30 mins
30 mins
Ingredients
- 1 collar spring onions (approx. 150 g)
- 1-2 Garlic cloves
- 1 red chilli pepper
- 1 can(s) (850 ml) peeled tomatoes
- 1/2 bunch Parsley
- 1 can(s) (425 ml) Corn with kidney beans
- 200 g Cabanossi
- 2 TABLESPOONS Olive oil
- 2 TEASPOONS Sugar
- 250 g Spaghetti
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g Gouda cheese
- 50 g ripened cream
Directions
- 1
Clean, wash and cut the spring onions into rings. Peel garlic and chop finely. Wash and clean the chilli pepper and cut into rings. Chop the tomatoes in the tin with a knife. Wash parsley, dab dry and chop finely. Rinse corn and kidney beans briefly and drain.
- 2
Cut cabanossi into strips. Heat oil in a pan with a high rim and fry cabanossi in it. Take out and let drain on kitchen paper. Add spring onions, garlic and chilli to the frying fat. Sprinkle with sugar and sauté. Deglaze with tomatoes and let it boil down at medium heat for about 10 minutes. Cook spaghetti in plenty of boiling salted water for about 10 minutes. Add corn and kidney beans and cabanossi to the sauce and warm it up for about 5 minutes at medium heat. Season to taste with salt and possibly pepper. Grate cheese finely. Drain spaghetti and let it evaporate.
- 3
Deglaze with tomatoes and let it boil down at medium heat for about 10 minutes. Cook spaghetti in plenty of boiling salted water for about 10 minutes. Add corn and kidney beans and cabanossi to the sauce and warm it up for about 5 minutes at medium heat. Season to taste with salt and possibly pepper. Grate cheese finely. Drain spaghetti and let it evaporate. Arrange spaghetti and sauce on plates. Add a blob of sour cream to each plate and sprinkle with cheese and parsley
Nutrition Facts
690 kcal
69 g
32 g
29 g
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