One Pot Pasta à la Sheldon Cooper

Ingredients for 2 servings:

• 300 g pasta of your choice
• 4 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp, leveled flour
• 250 ml tomatoes, pureed
• 400 ml vegetable stock
• 3 m.-sized poultry sausages
• 1 bay leaf
• ½ tsp curry
• 1 tsp sautéed oregano
• pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

For this one-pot dish, ideally use a large, non-stick pan with a lid. The dish serves 2 large or 3 medium-sized portions. First, finely chop the onion and garlic cloves. Heat the olive oil and fry the onion and garlic for about 1 minute. Add the flour and stir well. Deglaze the roux with the vegetable stock and add the passata. Add the raw pasta and bay leaf, bring to a boil, then simmer covered over medium heat. After about 4 minutes, add the chopped sausages. Season everything with curry, oregano, and pepper, stir again, and simmer covered for another 10 minutes, stirring frequently. When the pasta is cooked, the dish is ready. The ingredients create a creamy sauce, making the pasta taste much more aromatic. If you have too much liquid left over, simply remove the lid from the pan for the last 2 minutes. Serve with a mixed salad and lemon-oil dressing made from the juice of half a lemon, 1 tablespoon of sunflower oil and 1/2 teaspoon of salt.