Noodle – Sausage – Pan

Ingredients for 6 servings:

• 500 g pasta, e.g. fusilli, penne
• 1 onion(s), finely chopped
• 2 garlic cloves, chopped
• 2 stalk(s) leeks, or 4 spring onions
• 1 can kidney beans, or white beans, drained weight 250 g
• 6 tomatoes
• 3 pairs of sausages (Wiener)
• ½ bunch parsley, finely chopped, or frozen
• 2 tbsp oil
• salt and pepper
• Cayenne pepper
• 3 tbsp balsamic vinegar
• 100 g cheese (Emmental), grated, or other cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onions and garlic. Clean, wash, and slice the leeks/spring onions. Wash, deseed, and dice the tomatoes. Place the beans in a colander, rinse, and drain. Slice the wieners. Wash the parsley, shake dry, and finely chop. Cook the pasta al dente in salted water and drain. Heat the oil in a large pan, sauté the onion and garlic until translucent. Add the leeks, tomatoes, beans, and sausage slices, and sauté for 5 minutes. Season with salt, pepper, cayenne pepper, and balsamic vinegar. Add the pasta, mix well, heat through, season to taste, stir in the cheese, and finally sprinkle the chopped parsley over the top. This recipe works well with leftovers. Instead of wieners, use pork sausage or boiled ham. The vegetables are also interchangeable.