Pasta with Paprika-tomato-cream Sauce and Spicy Salsiccia

Preface:

1. Mezze Maniche (translated “half sleeves”) are short tube noodles similar to rigatoni. But they are only 2 cm long, have a diameter of 9 cm and are grooved on the outside. This allows them to absorb more substantial sauces, but they also go well with light, summery dishes. They come from northern Italy, Emilia Romagna. For “hobbyists” the recipe for it is specially listed under the following link: Mezze Maniche

Preparation:

1. Loosen the salsiccia from the skin. Peel the onion and cut into small cubes. Skin the garlic, roughly chop. Wash the peppers, remove the stalk, core and cut into large pieces. Wash the peppers, remove the stalk, cut in half, core and cut the halves crosswise into fine strips. Strip off the thyme leaves. Finely grate the Parmesan. Cook pasta – if the finished product – al dente according to the instructions on the packet. If you make your own cooking instructions, see the pasta recipe.

Preparation:

1. In a larger pan, fry the salsiccia in about 3 tablespoons of olive oil in light pieces and crosswise. Add onion, garlic and chili peppers and sauté for 1 – 2 minutes. Add the paprika pieces and fry for 1 – 2 minutes. Then deglaze everything with the tomatoes, stir in the herbs, season with pepper, salt and sugar, turn the heat down and simmer until the peppers are cooked but still slightly firm to the bite. Stir it every now and then. Stir in sour cream and Parmesan one after the other and season again if necessary.
2. Pour the cooked pasta through a sieve, drain well, add to the sauce, mix everything together well and let it steep for a moment. Arrange on a deep plate, decorate with grated Parmesan and ………… taste it with a delicious Chianti … 😉
3. If the pasta is used as a finished product, it is – with short preparation or chopping – a quickly prepared dish.