Mediterranean pasta: Fusilli with sucuk, zucchini, tomatoes and feta

Ingredients for 14 servings:

• 800 g fusilli
• 800 ml vegetable stock
• 2 liters of water
• 800 g sucuk
• 2 onions
• ½ garlic bulb(s)
• 800 g zucchini
• 2 jars of tomatoes, dried in oil, 280 g each
• 800 g tomatoes from the can
• 2 cups of sour cream, approx. 200 g each
• 300 g feta cheese
• 20 g parsley
• 35 g coriander
• 1 tsp salt
• 1 tsp pepper
• 2 tsp oregano
• ½ tsp cinnamon
• 1 tsp cayenne pepper
• 1 tsp chili
• 1 tsp cumin
• ½ tsp coffee powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the sucuk, zucchini, and onions into strips, then dice them. If using, also cut the sun-dried tomatoes into strips. Heat the broth and water in a pot, add salt, and cook the pasta according to the package instructions. Heat the oil from one jar of pickled tomatoes in a pan. Fry the sucuk, then add the onions. Season both and press in the garlic. Mix in the zucchini and sun-dried tomatoes and fry until hot but still firm to the bite. Add the canned tomatoes. Finally, stir in the sour cream, crumbled feta, and chopped herbs. Bring the sauce to a boil briefly. When the pasta is cooked, drain it and toss it with the sucuk and vegetables. Serve with a good red wine.