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Peppers – tomatoes – pasta casserole

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 5 slices of salami
  • 1 medium-sized red bell pepper(s)
  • 2 tbsp mustard
  • 1 tsp oregano
  • salt and pepper
  • 1 shot of balsamic vinegar
  • 3 tbsp tomato ketchup
  • 1 tsp vegetable broth
  • 250 g cheese (Gouda), grated
  • 2 small onions
  • 1 garlic clove(s)
  • 3 tbsp cream cheese
  • 100 ml milk or cream
  • some oil for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Recycling leftovers

Finely dice the garlic and onions and fry in a pan until translucent. Chop the bell peppers and salami into small pieces, add them to the onions, and fry briefly. Then add all the other ingredients and bring to a simmer. Cook the tagliatelle for about 6 minutes, drain well, and transfer to a large casserole dish. Then pour the sauce over the pasta and mix well. Finally, pour the Gouda cheese over the pasta mixture and bake for 20 minutes at 180°C fan-assisted oven.

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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.

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