Pasta with Cabanossi sauce

Ingredients for 4 servings:

• 400 g pasta, e.g. penne
• 2 onions, red
• 200 g Cabanossi
• 3 sprigs of thyme
• ½ tsp butter
• 400 g cream cheese with paprika and pepper, e.g. brunch
• Salt and pepper, colored or black, freshly ground
• some lemon zest
• n. B. Hard cheese, Italian or Spanish, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in plenty of boiling salted water until al dente. Peel the onions and cut into wedges. Slice the Cabanossi. Rinse the thyme, shake dry, and pluck the leaves from the stalks. Brush a wok with the butter, heat it, and fry the Cabanossi slices and onion wedges for 1 to 2 minutes. Drain the pasta, reserving some of the pasta cooking water—about enough for a creamy sauce. Add the cream cheese and thyme leaves to the wok with the Cabanossi slices and onion wedges, and mix well. Gradually add the pasta cooking water, stirring constantly, until a creamy sauce forms. Season the sauce with salt, pepper, and a little lemon zest. Add the pasta and heat through. Serve on deep plates and, if desired, sprinkle with freshly grated Italian or Spanish hard cheese, or serve it on the side. This goes well with a fresh, colorful, mixed Italian salad and fresh baguette.