Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Eggs:
In a separate pan, boil the 4 eggs. Once cooked, peel and set aside. Chop the boiled eggs into small pieces.
Sauté the Sausage:
In a large skillet, melt a tablespoon of butter over medium heat. Add your sliced sausage and cook until browned and slightly crispy. Remove from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, add another tablespoon of butter. Stir in the sweet paprika and cook for about 30 seconds to release its flavor.
Add the sour cream and a splash of water to thin the sauce, stirring to combine.
Stir in the shredded cheese until it melts into a creamy sauce. Adjust the seasoning with salt and paprika to taste.
Combine the Pasta and Sausage:
Add the cooked pasta and sausage to the skillet with the creamy sauce. Stir gently to coat everything evenly.
Fold in the chopped boiled eggs and mix well.
Assemble and Serve:
Serve the pasta on plates, topping with halved cherry tomatoes and a sprinkle of paprika.
Garnish with fresh cucumber slices on the side, and drizzle with mayonnaise for extra creaminess if desired.
Serving and Storage Tips:
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