| Quantity | Ingredient |
|---|---|
| 250 g | Penne Noodles |
| 1 | Yellow Paprika |
| 1 | Green Paprika |
| 1 | Red Paprika |
| 1 | Onions |
| Garlic | |
| 1 tbsp | Olive Oil |
| 0,5 | Chilli pod |
| 1 cans | Tomato puree |
| 1 tbsp | Basil |
| 1 tbsp | Dried Thyme |
| 1 tbsp | Dried oregano |
| 0,125 l | Vegetable broth |
| Pepper & Salt | |
| 2 tbsp | Cream |
| 0,125 l | Milk |
| 150 g | Sheep cheese |
Colourful pasta sauce is refined with sheep cheese. Boil Penne. Finely dice the pepper, onion and garlic. Heat the oil in a pan. Lightly sauté the vegetables. Cut the chilli in half, remove seeds, cut into fine strips and add. Stir in the tomato purée. Coarsely chop the herbs and add to the colourful pasta sauce. Add the broth. Season with salt and pepper. Let the coloured pasta sauce boil down for 5 minutes until it thickens slightly. Stir in cream and milk. Crush the sheep's cheese and spread over the colourful pasta sauce. Sprinkle with basil.
Servings: 3, Difficulty:
Preparation time: 20 minutes, Total duration: 20 minutes