Paprika tagliatelle with neck steak

Ingredients for 2 servings:

• 2 pork neck steaks
• 125 g tagliatelle pasta
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 onion(s), white
• 4 sprigs of parsley
• 3 tbsp vegetable oil
• 50 ml vegetable stock
• salt and pepper

Instructions

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

Wash the two bell peppers, remove the seeds, and cut into strips. Peel the onion and finely dice. Wash the parsley, spin dry, and roughly chop. Heat 2 tablespoons of oil in a pan and sauté the bell peppers and onion for about three minutes until translucent. In the meantime, cook the tagliatelle in salted water until al dente. Pat the steaks dry, season with salt and pepper, and fry in the pan with 1 tablespoon of oil until crispy. Add the vegetable stock to the pan with the bell pepper and onion mix, bring to a boil, and reduce slightly. Season with salt and pepper, then stir in the parsley. Drain the pasta, add it to the pan with the vegetables, and mix well. Arrange the pasta and vegetables on plates with the steak and serve immediately while hot.