Bratwurst balls and pepper ragout with butter noodles

Ingredients for 4 servings:

• 4 bell peppers, 2 green, 2 red
• 1 bunch of parsley
• 2 tbsp rapeseed oil or sunflower oil
• 4 sausages, fine, uncooked, 100 g each
• some salt and pepper, colored or black from the mill
• some curry powder
• 2 tbsp flour
• 600 ml vegetable stock
• 400 ml milk
• 200 g cream cheese spread with or without herbs
• 300g fusilli
• 2 tbsp butter or herb butter or garlic butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve the bell peppers, trim, rinse, and cut into short strips. Rinse the parsley, shake dry, and chop the leaves. Heat the rapeseed or sunflower oil in a large non-stick pan or roasting pan. Press the sausage meat, leaving the skin on, into the hot oil and fry for about 5 minutes. Then remove from the pan. Briefly sauté the bell pepper strips in the hot oil, seasoning with a little salt and a few turns of freshly ground mixed or black pepper. Dust with flour and sauté briefly. Deglaze with the vegetable stock and milk, bring to a boil, and simmer over low heat for about 5 minutes. Stir in the cream cheese, add the sausage meatballs, and simmer for about 2 more minutes. Fold in half of the chopped parsley and season the ragout with a little salt, a few turns of freshly ground mixed or black pepper, and a dash of curry powder. Cook the pasta in plenty of boiling, lightly salted water according to the package instructions until al dente. Drain and let it drain well. Melt the butter in a saucepan and toss the pasta in it. Serve the sausage and paprika ragout with the buttered noodles on plates and sprinkle with the remaining chopped parsley.