Spinach-Debreziner pasta

Ingredients for 3 servings:

• 400 g pasta (e.g. spirelli)
• 500 g creamed spinach, frozen
• 1 pepper (pepperoni), pickled, finely chopped
• 1 tsp, heaped vegetable stock powder
• 200 ml milk
• 2 pairs of Debrecziner sausages, cut into thin slices
• 1 pinch(s) of paprika powder, hot
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

autumnal, hearty and spicy

First, boil the pasta water; this takes the longest. Then cook the pasta according to the package instructions, but rather with too much bite rather than too little, as the pasta will be added to the hot sauce later. For the sauce itself, heat the milk slowly in a large pot and thaw the spinach in it. Add the vegetable stock powder and stir in, along with the finely chopped peppers. The amount of peppers used should vary depending on the desired spiciness and the actual heat of the peppers; if in doubt, just use one. 2-3 minutes before adding the pasta, add the Debreziner sausages, thinly sliced, and heat them in the sauce. Season the sauce with salt, pepper, and paprika. Finally, add the pasta and mix everything together well. Serve with a light salad, if desired. In this case, the pasta portions can be slightly smaller, though.