John Myers
Ingredients for 6 servings:
- 500 g tagliatelle pasta
- 1 large onion(s)
- 500 g Bratwurst (farmer’s sausage), coarse
- 80 g Pecorino
- 200 g mountain cheese, young
- 100 g mountain cheese, older, approx. 1 year
- 300 ml red wine (Trollinger/Lemberger)
- 200 ml cream
- 2 tbsp olive oil
- 1 tbsp tomato paste
- some chili powder
- some salt and pepper, black
- some oregano
- some thyme
- 3 stalks of fresh basil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Finely chop the onion. Cut the sausage lengthwise and place the sausage meat in a bowl. Discard the casing. Fry the finely chopped onion in olive oil until translucent. Add the sausage meat and immediately break it into as small pieces as possible using a spatula and fry. Use the highest heat setting. Add the spices, basil leaves, and tomato paste. Once nicely roasted aromas have developed, deglaze with the wine (in maximum 100 ml increments). This will loosen the roasted aromas from the bottom of the pan. Boil the tagliatelle until al dente, drain through a sieve, and set aside. Finely grate the cheeses and mix. Once the wine has been deglazed, add the pasta to the pan and turn off the heat. Toss the pasta well in the pan and layer half of it in a baking dish. Sprinkle a thin layer of the cheese mixture over the pasta and then layer the rest of the pasta in the same way. Pour the cream evenly over the pasta and cover with the remaining cheese. Bake in a preheated oven at 200°C for 30 minutes.
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