Spicy Mexican sausage pan with noodles

Ingredients for 1 servings:

• 1 small can of Mexican vegetable mix (corn, peas and peppers)
• 2 poultry sausages
• 2 small piri-piri
• 1 tsp cayenne pepper
• 60 g whole wheat pasta
• 150 ml tomatoes, pureed
• ¼ clove(s) garlic
• 2 m.-large basil leaves
• salt and pepper
• ½ tsp parsley
• ½ tsp oregano
• ½ tsp chili powder
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with homemade tomato sauce

I always prepare the tomato sauce first. It’s also great to make a few hours in advance, then simply refrigerate and bring back to a boil later. To do this, I use a hand blender to puree the passata, salt, pepper, parsley, basil, oregano, chili seasoning, and garlic. Then taste and adjust the seasoning if necessary. Cook the pasta (I prefer whole-wheat pasta, but any other will do) in lightly salted water according to the package instructions. In the meantime, I thinly slice the chicken sausages, as well as the piri-piri peppers. Meanwhile, I heat some olive oil in a pan and fry the chicken sausages, piri-piri peppers, and Mexican vegetables over medium heat until they’re lightly browned. Don’t forget to season with cayenne pepper. You can use as much as you like. At the end, I first fill the pasta and then the sausage and vegetable pan into deep plates and finally pour the tomato sauce over it.