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🍝 Pasta with Broccoli, Sausage, and Peppers

742 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 2 bell peppers (red and yellow)
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 400 g frying sausage (raw)
• 100 ml dry white wine
• 300 g broccoli florets
• 400 g orecchiette pasta
• salt
• pepper (from the mill)
• 1 tsp dried oregano

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes with cold water.
3. 3. Remove the skin from the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the seeds from the tomatoes.
6. 6. Dice the tomatoes finely.
7. 7. Wash the bell peppers.
8. 8. Cut the bell peppers in half.
9. 9. Remove the seeds and inner parts of the peppers.
10. 10. Dice the peppers.
11. 11. Peel the onion.
12. 12. Peel the garlic.
13. 13. Finely chop the onion.
14. 14. Finely chop the garlic.
15. 15. Heat the oil in a pan.
16. 16. Sauté the onion and garlic briefly in the hot oil.
17. 17. Squeeze the sausage out of its casing into small balls into the pan.
18. 18. Fry the sausage balls until brown.
19. 19. Add the diced tomatoes to the sausage.
20. 20. Deglaze the pan with the wine.
21. 21. Let the sauce simmer for 10 to 15 minutes.
22. 22. Cook the orechiette pasta in salted water until al dente.
23. 23. Add the broccoli to the sauce when it has thickened slightly.
24. 24. Add the peppers to the sauce.
25. 25. Season the sauce with salt to taste.
26. 26. Season the sauce with pepper to taste.
27. 27. Stir the oregano into the sauce.
28. 28. Let the broccoli and peppers cook for another 5 to 6 minutes.
29. 29. Add a little water if the sauce becomes too dry.
30. 30. Add the drained pasta to the sauce.
31. 31. Toss the pasta in the sauce.
32. 32. Taste the pasta and sauce one last time.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 742
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 79 g