McMoe's colorful pasta pot "Assorted"

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 2 bell peppers, yellow and orange
• 2 vine tomatoes
• 4 small onions
• 2 cloves garlic
• 250 g smoked Mettwurst (Mettenden or Chorizo ​​or Salsiccia) or Debrecziner or Vienna sausages or
• 3 tbsp olive oil
• 400 g macaroni, short (e.g. from Barilla)
• 100 ml dry white wine
• 300 ml vegetable stock
• 500 ml water
• 3 stalks of basil
• 100 g Pecorino cheese
• 200 g whipped cream
• some black pepper, freshly ground
• some beef broth, instant
• some paprika powder, sweet
• n. B. Salt
• some herbs, Italian, dried

Instructions

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

One Pot

Trim and wash the savoy cabbage, drain, remove the stalks, and cut into fine strips. Quarter the bell peppers, trim and rinse, and also cut into fine strips. Trim, halve, deseed, and dice the vine tomatoes. Peel the onions and garlic cloves, and finely dice both. Halve the sausages lengthwise, then slice them. Heat the olive oil in a large pot and sauté the onion and garlic with the bell pepper strips for about 5 minutes, stirring occasionally. Then add the savoy cabbage strips, sausage slices, and macaroni and fry for about 3 minutes. Deglaze with white wine, vegetable stock, and water, bring to a boil, add a little Italian herb mixture, and then cover and simmer over low heat for about 8 minutes. Rinse the basil, shake dry, and pluck the leaves from the stems. Coarsely grate the pecorino cheese. Add the diced tomatoes to the pasta pot, pour in the cream, and bring to a boil briefly. Season the pasta pot with several turns of freshly ground black pepper, a little beef broth, a pinch of paprika, and a pinch of salt, if desired. Garnish with the grated pecorino and basil leaves. If children are sharing, substitute the wine for vegetable broth.