Pasta with asparagus and bratwurst

Ingredients for 2 servings:

• 160 g pasta, short, e.g. penne, farfalle or short macaroni
• 250 g asparagus, green, alternatively white
• 150 g pork sausage, coarse
• 1 small onion(s)
• 3 tbsp extra virgin olive oil, cold squeezed
• 100 ml white wine
• 200 ml water
• 30 g Pecorino or Parmesan
• n. B. salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pasta with asparagi and salsiccia

Peel the asparagus, depending on the quality, and cut into 5 mm thick slices. Remove the skin from the sausage and cut as finely as possible. Finely chop the onion. Heat the olive oil in a pan and sauté the onion over low heat until translucent. Then increase the heat, add the sausage pieces, and fry briefly, breaking them up with a fork. Meanwhile, cook the pasta in plenty of salted water until al dente. When the sausage pieces begin to brown, deglaze with the white wine and let it evaporate by half. Add the asparagus and water, season with salt and pepper, and cook covered for 10-15 minutes. Add a little more water if necessary. Drain the pasta, mix it with the asparagus sauce, and serve with plenty of freshly grated Pecorino or Parmesan cheese. Variations: Season with thyme or add a little chili pepper. Deglaze with Marsala instead of the white wine.