Pasta with chicken balls and tomato from the oven
Orecchiette with chicken balls, cherry tomatoes, grilled red peppers, spinach and mozzarella.
Preheat the oven to 200 ° C.
Bring a generous pot of water to the boil. In the meantime, remove the skin from the sausages and roll 6 balls of the sausage meat with moist hands.
Divide the chicken balls and tomatoes over a griddle covered with parchment paper.
Drizzle with oil and sprinkle with pepper. Roast about 15 minutes in the middle of the oven.
When the water is boiling, add the pasta and possibly salt to the water. Cook the pasta in 16-18 min. Until al dente.
Meanwhile, cut the parsley fine. Put the paprika with 3 tbsp of water from the jar and half of the parsley in a high cup and puree with the hand blender.
Season with pepper and salt. Drain the mozzarella.
Heat a skillet without oil or butter and allow the spinach to shrink in parts. Drain the pasta, put it back in the pan and mix in the paprika sauce and spinach.
Divide the chicken balls, tomatoes and mozzarella over them. Sprinkle with the rest of the parsley.
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