Vapiano[a], the German slow-food pasta place, usually serves good pasta. Somtimes, however, they really hit one out of the park: Pasta Condita is one of those. Thanks to a German fan of condita (pasta condita à la vapiano at hirnloses robben[b]), some sneaky espionage while ordering it (the pasta and sauce is prepared in front of you) and some trial and terror, I now have what I think is the ultimate condita recipe.
A great pasta sauce recipe I learned at Vapiano.
0.5 kg potatoes
a handful of almonds
2 red bellpepper
150 g sugarsnap peas
0.5 tablespoon balsamic vinegar
2.5 dl cream
1 tablespoon paprika
1 clove garlic
Dice the potatoes.
Boil the potato cubes until al dente. They won't be boiled much more, so get them approximately as soft as you want them.
Dice the apple
Cut the bellpeppers into small squares.
Cut the sugarsnap peas into pieces, four per pea.
Dice the onion.
Crush the almonds.
Roast the almonds.
Heat a wok.
Add olive oil.
Crush the garlic into the wok.
Add the onion and chili.
Let fry for a little bit, until the onion gets the slightest bit of color.
Add the potatoes, bellpeppers, apple and peas.
Let it all fry for a little bit.
Add the vinegar and the cream.
Let it all boil.
Add salt and pepper.
Let boil until done.
Serve with pasta, sprinkled almonds on top and parmesan cheese.