Hearty Kaskrain noodle pan

Ingredients for 3 servings:

• 250 g pasta (croissants, farfalle, etc.)
• 3 sausages (cheese sausage, thick), alternatively bratwurst
• 1 onion(s)
• 3 garlic cloves
• 1 pack of tomatoes, pureed
• 1 can kidney beans
• Tabasco
• 2 tsp oregano
• herbal salt
• pepper
• 1 tsp vegetable broth, instant
• 1 tsp olive oil
• 3 tbsp cheese, grated, (Emmental)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Pasta hash browns

Cook the pasta in salted water until al dente, then set aside. Cut the Käsekrainer into thin slices, finely dice the onion, and finely chop the garlic cloves. Drain and rinse the kidney beans. Heat a little oil in a pan and fry the sausage slices until crispy. Add the onion, brown it lightly, then add the garlic and fry briefly. Everything should have the typical brown color of a “Gröstl” (a kind of fried potato). Then deglaze with the passata, season (herb salt, pepper, and Tabasco, of course, to taste), stir in the beans, and simmer gently for about 5 minutes. Add the drained pasta to the pan, mix everything well, fold in the grated cheese, and once it has melted slightly, serve everything on plates.