John Myers
Ingredients for 4 servings:
- 500 g pasta, such as Fleckerl, Fusilli, Farfalle
- 750 g sausage, mixed, e.g. Braunschweiger, hard sausage, sausages, bacon
- 2 tbsp parsley, chopped
- 1 large garlic clove(s)
- 2 tsp paprika powder
- n. B. Oil
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
quick use of leftover sausage, very popular with children
Cook the pasta in salted water until al dente. In the meantime, chop the leftover sausage or bacon (you can also add leftover ham, but it shouldn’t be too lean overall; a mixture of spicy sausage and bacon is ideal) in a food processor. It shouldn’t be a completely fine paste, but small pieces should still be visible. You can mince the garlic clove at the same time. Drain the pasta and briefly fry the sausage mixture in the same pot. If the mixture is fatty enough, you can skip the oil. Stir in the paprika and chopped parsley and mix everything well with the pasta. Season to taste, but depending on the seasoning of the sausage mixture, this is often not necessary!
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