in Recipes

Paprika sauce with salsiccia and leaf spinach

updated

Spread the love

Ingredients for 2 servings:

  • 3 bell peppers, red, roasted, without marinade or oil
  • 300 ml vegetable stock, possibly more
  • 350 g sausage
  • 1 onion(s), red, peeled, diced
  • 2 garlic cloves, peeled, diced
  • some olive oil
  • 1 tbsp paprika paste
  • 2 handfuls of baby spinach
  • salt and pepper
  • Sugar
  • Paprika powder, smoked
  • Parmesan, freshly sliced ​​or grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Puree the bell peppers with a little vegetable stock. Heat a little oil in a pan, squeeze the skins out of the sausage and fry, crushing it with a spatula until crumbly. Add the diced onion and sauté. Add the garlic, bell pepper puree, and pepper paste, sauté briefly, and deglaze with the vegetable stock. Simmer over low heat for about 10 minutes. Stir in the sorted and washed spinach and let it wilt. Season to taste and serve with pasta sprinkled with Parmesan cheese.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Roasted peppers

Banana-Lime Chia Smoothie