Yugoslavian pepper pan

Ingredients for 4 servings:

• 400 g pasta (spaghetti)
• 1 jar Ajvar, milder (approx. 330 g)
• 1 large onion(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 tbsp sugar
• 10 meatballs (Cevapcici, frozen)

Instructions

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

Pasta dish – prepared in 10 minutes

Cook the spaghetti in salted water according to the package instructions until al dente. Drain through a sieve and return to the pot. Peel and roughly chop the onion. Clean the bell peppers and cut into small cubes. Cut the cevapcici (from the freezer or fresh) into bite-sized pieces. Place in a hot pan and fry together with the diced onion and bell pepper. Mix with the ajvar (Yugoslavian paprika sauce) and season with sugar. Pour over the drained pasta and mix well. Heat briefly and serve immediately. It takes just a few minutes to prepare, suits all tastes, and makes a light but filling lunch any time of year. Notes: Salt and pepper are not absolutely necessary – if you prefer it spicier, you can use the hot ajvar instead of the mild one. For those conscious of your figure: The calorie information is calculated without the cevapcici, which can be omitted without significantly affecting the flavor.