Spaghetti with Lyonnais in tomato cream sauce

Ingredients for 4 servings:

• 400g spaghetti
• 250 g Lyoner in one piece
• 1 onion(s)
• 1 garlic clove(s), optional
• 2 tbsp tomato paste
• 150 g whipping cream or 150 ml Cremefine for cooking
• 2 large tomatoes
• 1 tsp vegetable stock powder
• some olive oil
• some butter
• n. B. herbs, Italian, chopped
• Salt and pepper, colored or black, from the mill
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the spaghetti in lightly salted water until al dente, reserving 250 ml of the cooking water. Slice the Lyoner pasta. Peel and finely dice the onion and, if desired, the garlic clove. Heat a little olive oil with a little butter in a wok and briefly fry the Lyoner pasta slices. Then add the diced onion and garlic, if desired, and sauté until translucent. Briefly sauté the tomato paste. Deglaze with about 250 ml of the pasta cooking water and the cream or crème fraîche, stirring continuously, and bring to a boil. Stir in the vegetable stock and some chopped Italian herbs, if desired, and simmer for about 5 minutes. Rinse, trim, and dice the tomatoes, and let them melt into the sauce. Season the sauce with a little salt, a few turns of mixed or freshly ground black pepper, and a pinch of sugar. Fold in the drained spaghetti and serve on plates. Serve with a green salad. Instead of Lyoner, you can use poultry sausage or diced mortadella.