Macaroni pan with Cabanossi cream sauce

Ingredients for 20 servings:

• 2,500 g pasta (macaroni)
• salt water
• 5 bell pepper(s), red
• 6 onions
• 1,500 g Cabanossi
• 700 g zucchini
• 2,000 g whipped cream
• 6 tbsp oil
• 4 cloves garlic
• 3 tbsp parsley
• 3 tbsp basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Boil the water for the pasta. Peel and dice the onions, quarter the zucchini and cut into slices about 3 mm thick, then sauté with the oil at 80% heat. Season the pasta water with salt while the pasta cooks. In the meantime, you can continue preparing the sauce. Halve and slice the Cabanossi and add it to the pan. Slice the bell peppers and finely chop the garlic. Reduce the heat to 60%, add the bell peppers and garlic, and simmer for about 5 minutes. Then reduce the heat to 40% and add the cream. Let the mixture simmer for 5-10 minutes. Drain the cooked macaroni and stir it into the sauce. Now add the finely chopped herbs and season with salt and pepper. Let it simmer for another 5 minutes at low heat and serve.