Ribbon pasta with julienne peppers in red sauce

Ingredients for 4 servings:

• 3 onions
• 500 g bell pepper(s)
• 2 tbsp oil (safflower oil)
• ¼ liter tomato juice
• 1 tsp broth, granulated
• ⅛ liter cream
• 2 tbsp tomato ketchup
• 2 garlic cloves
• 1 pinch(s) thyme
• 1 pinch(s) rosemary
• salt and pepper
• 4 tbsp chives, in rings
• 1 tbsp parsley, chopped
• 400 g tagliatelle pasta

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve and slice the onions lengthwise. Cut the bell peppers into thin julienne strips. Heat 2 tablespoons of oil in a large pan. Quickly toss the bell peppers until translucent. Remove from the pan. Heat the remaining oil, add the onions to the pan, and sauté until translucent. Add the tomato juice, granulated stock, cream, and ketchup to make a thickened sauce. Press the garlic into the sauce. Add the herbs and season with salt and pepper. Add the vegetables, let stand for 5 minutes, and sprinkle with fresh herbs. Cook the tagliatelle according to the instructions and serve with the sauce.