Sausage with kritharaki, zucchini, pointed peppers, spinach and mozzarella

Ingredients for 11 servings:

• 600 g sausage
• 1 onion(s)
• 2 chili peppers
• 6 garlic cloves
• 100 ml white wine
• 200 g carrot(s)
• 200 g parsnip(s)
• 450 g zucchini
• 200 g pointed peppers
• 150 ml white wine
• 400 g white beans
• 500 g Kritharaki (rice-shaped noodles)
• 250 ml white wine
• Water
• 500 ml broth
• 400 g tomatoes, pureed
• 200 g sweet cream
• 250 g spinach
• 250 g buffalo mozzarella
• 2 tsp thyme, fresh
• 7 g sage
• 10 g basil
• 2 tbsp oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Slice the sausage. Dice the carrots, parsnips, zucchini, pointed peppers, and onion. Finely chop the chilies and spinach. Remove the thyme stems and finely chop the sage and basil. Finely chop the mozzarella. Add oil to the pan and brown the sausage. In another pan, sauté the parsnips, carrots, and pointed peppers. For the kritharaki, heat the vegetable stock, wine, and water simultaneously and prepare the kritharaki according to the package instructions. Add the diced onion and finely chopped chilies to the browned sausage. Press in the garlic. After 10 minutes, deglaze the vegetables with the wine. Add the zucchini. Briefly bring the remaining 100 ml of wine and the sausage to a boil. Mix the vegetables with the sausage and add the beans. Drain the kritharaki and add them. Mix in the tomatoes. Add the cream, spinach, herbs, and mozzarella and bring everything to a boil briefly.