Warm stringozzi salad with chorizo

Ingredients for 2 servings:

• 200 g pasta (stringozzi)
• 100g chorizo
• ½ large red bell pepper(s)
• 100 g feta cheese
• 5 cherry tomatoes
• 1 small onion(s)
• 1 small lemon(s)
• 5 leaves of spinach, fresh
• 2 sprigs rosemary, fresh
• 2 garlic cloves
• 3 sprigs of oregano, fresh
• 50 g salt for the pasta water
• 1 tsp ground salt
• 1 tsp mixed pepper from the mill
• ½ tsp chili flakes, from the mill
• 1 tsp paprika powder
• 200 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a simple, yet delicious dish of quick cooking

Cook the stringozzi in water with plenty of salt until al dente (according to the package instructions – fresh pasta only for a maximum of three to four minutes). In the meantime, peel the onion and dice it. Peel the bell pepper, remove the core, and cut into thin strips. Remove the stalks from the spinach and tear it apart. Quarter the cherry tomatoes. Remove the skin from the chorizo, halve it, and cut it into small pieces. Brown in a pan (without fat). Add the rosemary sprigs and garlic cloves. Tear the leaves off the oregano stalks. Gradually add the bell peppers, then the onions, oregano, and cherry tomatoes, and sauté everything thoroughly with the lid closed. Drain the pasta (even leftover pasta works well) and let it cool. Add the paprika, salt, chili flakes, and pepper, simmer in the water for three to five minutes, then add the spinach and feta cheese and drizzle with the lemon juice. Mix well and continue simmering until the spinach has wilted. Stir in the pasta, crack the egg, and mix in. Transfer to a bowl and let stand for 10 to 15 minutes.