Hungarian noodles with sausage

Ingredients:

• 200 g egg noodles
• 2 tbsp. l. olive oil
• 3 uncooked sweet Italian turkey sausages (about 250g), casings removed
• 1 onion, chopped
• 1 clove garlic, minced
• 3/4 cup chopped roasted sweet peppers
• 1 tbsp paprika
• 1 cup lightly salted chicken broth
• Half a small head of Savoy or white cabbage, cut into 2 cm pieces.
• 1/3 cup sour cream
• 2 tbsp chopped fresh dill or parsley

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the egg noodles and cook according to package directions. Separately, set aside 0.5 cups of the cooking water from the noodles, and discard the remaining water.
2. Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, roasted pepper, and paprika and cook, stirring, for 1 minute. Add the chicken broth, cabbage, and 1/2 teaspoon salt. Bring to a simmer and cook until the cabbage is tender, about 4 minutes.
3. Add the noodles and sour cream to the meat mixture. Simmer, stirring, until completely coated with the sauce, about 30 seconds (do not bring to a boil). Add the noodle water if the dish looks dry. Add dill and season with salt and pepper to taste.