Mediterranean pasta – tagliatelle with merguez, zucchini and tomatoes

Ingredients for 16 servings:

• 750 g cocktail tomatoes
• 750 g zucchini
• 2 onions
• 300 g feta cheese
• 1 kg merguez
• 1 kg tagliatelle
• 1 jar of dried tomatoes in oil, 340 g
• 5 garlic cloves
• 2 cups of crème fraîche, approx. 200 g each
• 2 glasses of broth (approx. 200 ml each)
• 1 tsp salt
• 1 tsp pepper
• 2 tsp oregano
• ½ tsp cinnamon
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp cumin powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

quickly prepared for many guests

Halve the cherry tomatoes. Dice the zucchini, onions, and feta. Cut the merguez into 1 to 1.5 cm thick strips. Heat the broth and a little water and cook the pasta according to the package instructions. Heat the oil from the pickled tomatoes in a pan. Brown the merguez strips in it. Then add the onions. Season with the specified spices and press in the garlic. Mix in the tomatoes, zucchini, and sun-dried tomatoes and heat until warm and still firm to the bite. Then add the feta and crème fraîche and bring to a boil briefly. Drain the pasta and toss with the sausage and vegetables. Serve with a good red wine.