Colorful pasta pan with sausage

For 4 people
  • 200 g spiral noodles
  • Salt
  • 1 jar (s) (425 ml; Abtr. Weight: 285 g) Vegetable corn
  • 2 medium-sized onions
  • 1 clove of garlic
  • 1 large red pepper
  • 200 g meat sausage
  • 2 EL Butter or margarine
  • 150 g frozen peas
  • 1/2 Bundle Chives
  • 4 Eggs
  • 150 ml Milk
  • white pepper
  • grated nutmeg
45 minutes
Noodles in plentyCook in salted boiling water for 8-10 minutes. Drain the corn. Peel the onions and garlic. Finely dice the onions, finely chop the garlic. Clean and wash the peppers and cut into small cubes.
Remove the meat sausage skin. Halve the sausage lengthways and cut into thin slices. Heat the fat in a large pan. Briefly fry the sausage in it. Add onions and garlic and sauté until translucent.
Add paprika, corn and peas and sauté briefly. Drain and fold in the pasta. Wash the chives and finely chop except for something to garnish. Whisk eggs and milk together. Season with salt, pepper and nutmeg.
Stir in the chives. Pour egg milk over the pasta and cover and let stand for about 8 minutes over low heat.
1 person approx:
  • 680 kcal
  • 2850 kJ


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