Ribbon pasta with meatballs

Ingredients for 4 servings:

• 1 bunch of spring onions
• 6 sprigs of lemon thyme
• 2 tbsp oil
• 400 g sausages, raw
• 1 tsp, heaped curry powder
• 250 ml chicken stock
• 200 ml whipped cream
• some lemon juice
• salt and pepper
• some peppercorns, pink, crushed
• 500 g ribbon pasta, narrow
• salt water
• possibly sauce thickener, lighter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

creamy & spicy

Cook the pasta in salted water according to the package instructions. Trim the spring onions and finely chop. Strip the leaves from 3 sprigs of lemon thyme. Heat the oil in a pan. Press the sausage meat, straight from the skin, into small balls and place them in the oil. Add the spring onions and lemon thyme. Dust with curry powder, sauté, and deglaze with stock and cream. Simmer for 2 minutes, stirring. Season with salt, pepper, lemon juice, and pink berries. Thicken with a sauce thickener, if desired. Mix everything together and serve garnished with 3 sprigs of lemon thyme.