Pappardelle with sausage dumplings and spinach

Ingredients for 4 servings:

• 300 g pappardelle
• 2 small chili peppers, hot
• 200 g spinach
• 1 tbsp olive oil
• 3 bratwursts, coarse, uncooked
• 3 tbsp Ajvar, approx.
• some salt and pepper, colored or black, from the mill
• 100 g walnut kernels
• 75 g hard cheese, Italian (e.g. Provolone or Fiore Sardo)

Instructions

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

sharp

Cook the pappardelle in plenty of boiling, lightly salted water until al dente. Rinse and trim the chilies, then slice into fine rings. Trim, wash, and spin dry the spinach. Press the sausage meat out of the skin to form small dumplings. Heat a wok. Add the olive oil and, when hot enough, fry the sausage dumplings for about 5 minutes until browned. Then add the chili rings and spinach and stir to combine. Drain the pappardelle, reserving some of the cooking water (about 3 to 5 tablespoons). Mix the ajvar with the pasta cooking water. Add the pappardelle, along with the ajvar sauce, to the sausage dumpling and spinach mixture in the wok and mix everything together gently. Season with salt and some mixed or freshly ground black pepper. Briefly toast the walnuts in a non-stick pan without adding any fat. Finely grate the hard cheese. Arrange the pasta from the wok on plates and sprinkle with the roasted walnuts and finely grated hard cheese.