Pasta with bratwurst and cream

Ingredients for 2 servings:

• 180 g pasta, chunky, e.g. macaroni, penne, fusilli, farfalle
• ½ onion(s)
• 3 tbsp extra virgin olive oil, cold squeezed
• 150 g bratwurst, coarse, from pork
• 50 g black pitted olives
• 100 ml cream
• n. B. Salt
• n. B. Pfeffer
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Pasta alla Norcina. A simple yet delicious specialty from Norcia in Umbria.

Cook the pasta al dente in plenty of salted water. Finely chop the onion. In a pot large enough to hold the pasta, heat the olive oil and sauté the onions. Briefly soak the olives in cold water, then slice them. Peel the sausages and cut them into pieces. Add them to the onions along with the olives and mash them with a large-pronged fork. Once everything has taken on some color, add the cream, salt, and pepper. Drain the pasta and mix it into the sauce. Serve with plenty of freshly grated Parmesan cheese. Sausages in Norcia are seasoned with fennel, so if you want the original flavor, add some fennel seeds. There are also variations with white wine, chili pepper, or black truffle.