My pasta pan

Ingredients for 5 servings:

• 500g penne
• 1 ring/s Lyoner
• 1 onion(s)
• 3 bell peppers, colored
• 1 jar white wine, dry
• 1 cup cream cheese spread, 200 g
• Salt
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the Lyoner sausages into half-moons, the onion into small cubes, and the bell peppers into large cubes. Heat oil in a large pan and fry the Lyoner sausages and onion together. The sausage rings can brown slightly. Turn off the heat, but leave the pan on top. In another pan, fry the bell peppers in a little oil, then season with salt. Add them to the large pan with the Lyoner sausages and onion, and cover. I’m now turning the heat down to low so the peppers soften. They were only fried, and they’re too crunchy for me. Use the glass of white wine to scrape up any cooking residue from the now empty pan, add the cream cheese, and let it melt. Add everything to the large pan with the remaining ingredients. Cook the pasta in salted water, drain, and return to the pot. Slowly pour the contents of the pan over the pasta, mix, season to taste, and you’re done.