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Articles
2020-08-13 / test@t

Pasta with cold cuts

You can, of course, believe the saying that with a cute paradise and in a hut, but you still have to take care of a delicious dinner - after all, it is better to die of love, and not of hunger. Remember that in any situation one of the simplest and most satisfying Italian dishes will help out - pasta. In the version with bacon, hunting sausages and liver there is something pastoral, cozy, rustic.

Pasta with cold cuts
Ingredients
  • 200 g of papardelle
  • 150 g pork tenderloin
  • 2 hunting sausages
  • 200 g chicken liver
  • 50 g of smoked bacon
  • 1 red bell pepper
  • 1 onion
  • 2-3 cloves of garlic
  • 100 ml dry white wine
  • 1 tsp sweet ground paprika
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
Peel the onions and bell peppers and chop as small as possible. Cut the bacon into small strips.
Step 2
Cut the pork tenderloin into 2 cm cubes, the sausages into slices, cut each liver into 3-4 pieces.
Step 3
Sauté the onions and peppers with bacon in oil, 2-3 minutes. Add the tenderloin and liver and fry for 3-4 minutes. Add sausages, fry for 2 minutes.
Step 4
Pour in wine, add garlic and paprika, simmer over medium heat for 7-10 minutes.
Step 5
Simultaneously cook the pappardelle in salted boiling water according to the instructions on the package. Throw the finished pappardelle in a colander, put in the sauce, warm up and serve.
Cooking time
30m
Servings
2
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Lunch, Side Dishes, Pasta and Noodle Recipes,
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