Spicy Tex-Mex spaghetti

Ingredients for 3 servings:

• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 m.-large chili pepper(s), red
• some parsley
• 1 can of vegetables (Texas mix – corn, bell peppers, kidney beans, 425 ml)
• 200 g Cabanossi
• 2 tbsp olive oil
• 2 tsp sugar
• 1 can of chopped tomatoes (850 ml)
• 500g spaghetti
• salt water
• salt and pepper
• 50 g cheese (Gouda) in one piece
• 3 tbsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy noodles with Cabanossi, corn, kidney beans, cheese and sour cream

Clean and wash the spring onions and slice into rings. Dice the garlic. Deseed the chili pepper and slice into very fine rings. Finely chop the parsley. Drain the vegetables in a sieve. Halve the Cabanossi and slice them. Heat the oil in a large, high-sided pan and fry the Cabanossi. Remove and drain on kitchen paper. Add the spring onions, garlic, and chili to the frying fat. Add the sugar and sauté everything. Deglaze with the tomatoes and their juices. Simmer for about 10 minutes over medium heat. Meanwhile, cook the spaghetti in salted water. Add the drained Texas Mix and the Cabanossi to the sauce and simmer for another 3 minutes. Season with salt and pepper. Finely grate the cheese. Drain the pasta and serve with the sauce. Add a dollop of sour cream (or sour cream) to each pasta and sprinkle with cheese and parsley.