Gastronomie : chipolatas, pâtes et légumes, quand plaisir rime avec simplicité ! - Météo à la carte

Today we've delighted all generations with a pasta stew with chipolatas and seasonal vegetables. Simple and economical, this recipe will please everyone and will make even reluctant youngsters love green vegetables. Ingredients: • 4 chipolatas • 2 onions • 2 carrots • 1 leek • Kale • 40 cl tomato sauce • 250 g pasta • Olive oil Preparation: 1. Cut the sausages into small pieces and brown them in a pan. 2. Slice the onions into thin strips. In a pan, brown them in olive oil. 3. Finely chop the carrots. Add them with the onions. Cook covered. 4. Thinly slice the kale leaves and brown them with the onion-carrot mixture for at least 10 minutes. 5. Add the previously chopped leek, tomato sauce, and diced chipolatas. 6. Cook the pasta. When al dente, remove from heat. 7. Pour a pot of cold water over the pasta in a colander. 8. Return the pasta to the pot and refill with cold water to stop the cooking. 9. In the colander, add a drizzle of olive oil to the pasta to prevent it from sticking. 10. Pour the mixture over the pasta. Chef's Tip: When you can see that the vegetables are dry during cooking, add a little more oil. Chef: Juliette Camatta MORE INFO: https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte