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Ribbon pasta with tomato cream sauce

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Ingredients for 5 servings:

  • 500 g tagliatelle pasta
  • 2 cups whipped cream (I use the light cream from Du Darfst)
  • ½ bottle of ketchup
  • salt and pepper
  • 1 onion(s)
  • 3 garlic cloves
  • 6 sausages (Vienna sausages) or more, as desired
  • 1 pinch(s) of herbs, Italian

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

When you need something quickly!

Cook the tagliatelle according to the package instructions until al dente. Dice the onions, mince the 3 garlic cloves (you can do without if you don’t like garlic), quarter the wiener sausages and cut them into small cubes. Fry the wiener sausages with the garlic in a little oil, then set aside. In a separate pan, fry the onions in a little oil, add the cream and ketchup, season with salt and pepper, and stir in the herbs. Simmer for a few minutes. Drain the pasta, divide it among portions, pour a little sauce over each one, and sprinkle with the wiener sausage cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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