Pasta with bratwurst, mushroom, tomato and white wine sauce

Ingredients for 2 servings:

• 3 sausages, coarse
• 100 g mushrooms
• 400 g tomato(s), chopped, from the can
• 100 g sour cream, or sour cream
• 400 g pasta
• 2 handfuls of tomatoes, dried
• 2 tsp tomato paste
• 3 shallots
• 150 ml white wine
• Sunflower oil
• Salt
• pepper

Instructions

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

Cook the pasta in salted water according to the package instructions. It can be a little softer than usual. Drain the pasta in a colander. Meanwhile, finely chop the shallots, skin the coarse sausages, and cut into small finger-thick pieces. Cut the sun-dried tomatoes into small pieces. Slice the mushrooms. Heat oil in a large pot (you can use the pasta pot). Sauté the shallots until translucent. Add the sausages and fry. Season with plenty of pepper and a little salt. When the sausages are half-cooked, add the mushrooms and fry. When the sausages are browned, reduce the heat and deglaze with the white wine. Add the sour cream, chopped tomatoes, and tomato paste. Add the sun-dried tomatoes and simmer everything on low heat for about 7 minutes. Finally, add the cooked pasta and mix everything well. The soft pasta absorbs the liquid well, so everything is lightly fried again. Serve with a mixed salad.