Today my summer officially ends and I will be back in school from now on. To be honest, I’m in a serious struggle to go back to everyday life. It is hard to go back to sitting down to concentrate and listen when I’ve spent the whole summer on my feet, and the fact that I know that it’s going to be a crazy busy year doesn’t really help. On the other hand, it feels really good to be on the move again towards that bachelor and the new life on the other side of it so I think after some time to adjust back into student-mode I will be alright.
I´ve been loving all things pasta recently. There is something that feels so comforting about a big bowl of pasta; and it takes absolute no time to make so it is perfect when I come home, tired from a long day of school and just want something delicious to pick me up. This pasta is one of my recent obsessions – merguez, bell pepper and onion pasta. The one thing I love the most about the whole dish is the sauce. It’s one of those that is still thick enough to cling on to every last millimeter of the pasta but at the same time it’s still creamy and luxurious. And the taste, let us not forget the epic taste of the sweet bell peppers with the rich tomato sauce and the spicy sausage. Perfect!
1 red pepper
1 green pepper
1 big yellow onion
3 merguez sausages
200 g crushed tomato (half a can)
1 glass red wine
1/4 glass balsamic vinegar
1 beef stock cube
2 tbs onion powder
Salt & Pepper
4 cooked portions pasta of choice
Merguez, bell pepper & onion pasta
Start by slicing both the bell peppers, the onion and the sausages thinly. In a pan on medium-high heat fry the sausages to give them some color before adding in the bell peppers, onion and onion powder.
Fry the vegetables and sausages for 3-4 minutes so they start to soften before pouring in the red wine and balsamic vinegar. Let it deglaze the pan and start reducing before pouring in the crushed tomatoes and stock cube. Simmer for around 5 minutes. When the sauce have reduced down and the bell peppers are cooked through toss the pasta with the sauce and allow to absorb the flavors for a minute or so before serving.