pasta condita
very easy
30 mins
30 mins
Ingredients
- 2 medium-sized potatoes
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Sugar
- 800 g fresh pasta (e.g. tagliatelle)
- 2 red peppers
- 60 g Sweet peas
- 1 Apples
- 1 big onion
- 1 Garlic clove
- 2 tablespoons (20 g) flaked almonds
- 3 TABLESPOONS Olive oil
- 3 TSP hot paprika powder
- 6 TABLESPOONS Balsamic vinegar
- 5 TABLESPOONS Vegetable broth (instant)
- 400 g Whipped cream
Directions
- 1
Peel and wash the potatoes and cut them into cubes of about 1 cm. Cook in boiling salted water for 8-10 minutes until almost done. Cook the noodles in plenty of salted water (approx. 1 teaspoon salt per litre) in a large pot until firm to the bite (approx. 1 1⁄2 minutes).
- 2
Clean, wash and chop the peppers. Clean, wash and halve the sugar snap peppers. Peel, core and dice the apple. Peel and chop onion and garlic.
- 3
Drain the potatoes. Roast the almonds until golden brown, remove. Heat the oil in a saucepan. Fry the bell peppers and potatoes briefly. Fry the mangetouts, apple, onion and garlic briefly. Mix in paprika powder.
- 4
Sprinkle with 1 tablespoon (20 g) sugar and caramelise while stirring until golden. Deglaze with vinegar, pour on broth and cream. Reduce the sauce to a slightly creamy consistency. Season to taste with salt and pepper.
- 5
Drain the pasta and mix into the sauce. Serve, sprinkle with almonds. Serve with freshly grated Parmesan cheese.
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