1. Peel and finely chop the onion and garlic. Wash and dry the bell peppers and zucchini, then cut into bite-sized pieces. Prepare the rest of the ingredients and keep them ready. If you are using sausages instead of minced meat, remove the sausage meat from the casings and mash it a little.

2. Heat some oil in a Dutch oven* and sauté the onion and garlic briefly. As soon as the onions got some color, add the minced meat or sausage meat and cook for a few minutes. As soon as the meat is nicely browned, add the bell peppers and zucchini pieces and cook briefly with meat and onions. Next, add the tomato purée, dried oregano, and paprika powder. Mix everything well and sauté briefly. Deglaze with the red wine (optional), allow the wine to cook down almost completely, then add the veggie stock and the chunky tomatoes. Season with salt and pepper, reduce the heat slightly and let everything about simmer for about 10 minutes.

3. Add the pasta and cook everything for about 6-8 minutes longer. The pasta should still have a bite. Keep stirring – the small noodles tend to stick to the bottom of the Dutch oven. If the pasta has absorbed a lot of liquid, you can add a little more veggie stock. Season with more salt and pepper, if necessary. Serve in bowls and garnish with feta or shepherd’s cheese and some chopped spring onion, if desired.