Pasta stew à la Sabine

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 sausage (Chouriço or Linguiça or Cabanossi)
• 300 g pasta
• 250 g chicken, pork schnitzel or beef
• ½ liter meat broth or vegetable broth
• 2 tbsp paprika paste
• 2 tbsp tomato puree
• 1 carrot(s) (alternatively bell pepper, mushrooms, beans, corn)
• n. B. Thyme
• e.g. oregano
• 1 tbsp fat if needed
• 3 m.-sized potatoes
• 1 tbsp flour

Instructions

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

simple, quick and delicious

Peel the potatoes and cut into small pieces. Peel and chop the onions. Peel the garlic and either chop it finely (or leave it whole and remove it from the soup later). Skin the sausage and cut it into thin slices. Trim and chop the vegetables, such as carrots (or bell peppers, beans, etc.). Cut the meat into bite-sized pieces. Heat a pot and add the chouriço sausage slices (since this seasoning is very fatty, I don’t usually add any more fat). Brown the onion and garlic in the rendered fat until translucent. Add the vegetables (I usually use carrots and bell peppers) and the potatoes. Brown everything well and stir. Then add the meat pieces and dust with flour. Tip: If you like, you can add salt, but I would add more at the end, as the sausage is very flavorful and the broth will be added later. Brown it, then add the bell pepper paste and tomato puree. Stir well and then pour in the broth (if you’re in a hurry, a single stock cube is fine, too). Cook or simmer for about 15 minutes, until the potatoes are tender. Then add the pasta (I use rigatoni or spiral pasta—short pasta works best) and let it cook. Finally, season with herbs. Add salt if desired and serve hot. We really enjoy this pasta stew. It’s very easy to make and everyone loves it.