John Myers
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Pasta: Whole Grain Noodles with Sausage Goulash
The perfect pasta: whole grain noodles with sausage goulash recipe with a picture and simple step-by-step instructions.
- 500 g Buitoni integral pasta
- 500 g Poultry sausage
- 2 size Red peppers
- 2 piece Beefsteak tomatoes big
- 2 tsp Salt
- 0,5 tsp White milled pepper
- 1 tsp Herbal wort
- 2 tbsp Edible oil tasteless
- 1 tsp Vegetable broth powder
- 150 ml Water hot
- 2 packet Tomatoes happened
- 2 tbsp Tomato paste concentrated three times
For the sausage goulash:
- Cut the meat sausage into pieces, fry with salt, pepper and herbs in 2 tablespoons of oil. In the meantime, clean and wash the onions, garlic and peppers and cut into strips. Scald the tomatoes briefly with hot water, peel off the skin, remove the roots and cut into pieces. Add to the sausage in the pan with the vegetables and steam with them.
- Now stir the vegetable stock powder into 150 ml of hot water and pour the stock into the pan for the sausage goulash. Bring everything to the boil briefly and then add the tomatoes and tomato paste. Braise everything for about 20 minutes on a low heat.
For the pasta:
- In the meantime, cook the pasta in plenty of salted water according to the instructions on the packet. Drain – don’t frighten, this way the pasta absorbs the sauce better – and keep warm.
- If you like, you can thicken the sausage goulash with a sauce thickener, but this is not absolutely necessary.
My advice:
- Put the noodles in a coated pan, whisk 1 egg with 50 ml, season with a little salt and pepper and pour over the noodles. Fold the egg-milk mixture into the pasta and sauté briefly. My family really likes the preparation of the pasta! However, it’s up to you, even without an egg, the noodles with the sausage goulash are very tasty.
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