Ribbon noodles with bratwurst and spring onions

Ingredients for 2 servings:

• 160 g tagliatelle noodles (preferably fresh egg noodles)
• 1 bunch of spring onions
• 100 g bratwurst (e.g. Nuremberger)
• 3 tbsp extra virgin olive oil, cold squeezed
• 1 tsp, heaped tomato paste
• 200 ml broth or hot water
• e.g. salt and pepper
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fettuccine with cipollotti and salsiccia

Use only 150g of the white part of the spring onions and use the rest for something else. Halve them lengthwise and then cut them crosswise into 3mm wide pieces. Heat 3 tbsp of olive oil in a pan and let the onions brown over medium heat. Meanwhile, remove the skins from 100g of sausages and chop them up a bit. Add them to the onions and fry over slightly higher heat, mashing the sausages with a large-pronged fork. Pour in 200ml of stock or hot water and stir in 1 tsp of tomato paste, carefully season with salt and pepper, and continue to simmer covered over low heat. Now cook the tagliatelle in 2 litres of salted water until al dente. Drain the pasta and add it to the sauce in the pan. Mix everything well and serve with freshly grated Parmesan cheese.