Pheasant Breast with Pepper Sauce and Pasta

Rinse the bell peppers, cut in half, remove the seeds and white inside walls, and cut into small cubes. Peel the onion and garlic and chop finely. Blanch the tomatoes, peel the skin off, cut into quarters, remove the seeds and white inside walls, and also cut into small cubes.

Rinse the basil, shake to dry, pluck off the leaves, put some aside for garnish, and finely chop the rest.

Preheat the oven to 180° C (approximately 350° F) top and bottom heat.

Rinse the meat, pat dry, and season with salt and pepper. Heat 2 tablespoons of oil in an oven-proof pan over medium-high heat. Cook the meat until golden brown on each side. Transfer to the oven and cook until done, about 10 minutes.

Cook the pasta in boiling salted water until al dente.

Transfer the pheasant to a cutting board and cover loosely with aluminum foil to keep warm. In the pan drippings, saute the onion, garlic, and chile peppers briefly. Add the bell peppers and sauté briefly. Then stir in the tomatoes, add the broth, season with salt and pepper, and simmer over medium heat for about 10 minutes. Stir in the sour cream, Parmesan, and chopped basil. Adjust seasonings as needed.