Spanish pepper pasta pan

Name: Spanish pepper pasta pan
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 500 g loosened pork neck (piece); 200 g Cabanossi; 600 g Tomatoes; 3 Peppers (e.g. green, yellow and red); 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Almond kernels (without skin); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Spaghettini; 1/2 bunch/pot of basil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

500 g loosened pork neck (piece)
200 g Cabanossi
600 g Tomatoes
3 Peppers (e.g. green, yellow and red)
1 Onion
2 Garlic cloves
3 TABLESPOONS Almond kernels (without skin)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Spaghettini
1/2 bunch/pot of basil

Directions

1
Dab meat dry and dice roughly. Cut Cabanossi into slices
2
Clean, wash and chop the tomatoes and peppers. Peel onion and garlic and chop finely. Chop almonds coarsely if necessary
3
Heat the oil in a large frying pan. Brown the meat thoroughly all around. Fry the cabanossi briefly. Steam onion, garlic, paprika and almonds for about 3 minutes. Season to taste. Add tomatoes and 3/4-1 l water, simmer for about 10 minutes
4
Break the noodles into pieces. Add to the pan, stir in. Continue cooking for about 10 minutes. Stir from time to time, possibly add some more hot water. Season the noodle pan to taste. Wash and pluck the basil and sprinkle it over the pasta.
5
Drink: red country wine