Linguine with meatballs and mushroom cream sauce

Ingredients for 4 servings:

• 300 g sausages, uncooked
• 3 tbsp oil
• 1 onion(s), finely diced
• 1 clove(s) garlic
• 400 g mushrooms, sliced
• 2 tbsp flour
• 200 ml dry white wine
• 200 ml cream
• some salt and pepper
• 250 g cocktail tomatoes
• 400 g pasta (linguine)
• salt water
• some basil for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious Italian pasta dish

Squeeze the sausage meat out of the skin in small pieces, form meatballs, and fry in a large pan with oil until golden brown on all sides. Remove the meatballs from the pan and keep warm. Now fry the diced onion, garlic, and mushrooms in the pan until golden brown, until the vegetable liquid has evaporated. Dust with 2 tablespoons of flour. Then deglaze with the white wine. Reduce the heat until almost all of the wine has evaporated. Then add the cream and simmer gently for a few more minutes, until the sauce is nice and creamy. Season with salt and pepper. Meanwhile, cook the linguine in salted water until al dente and halve the cherry tomatoes. When the pasta is ready, fold it into the sauce along with the cherry tomatoes and meatballs. Serve the pasta on pasta plates and garnish with a basil leaf.