Ribbon pasta with salsiccia, chicory and dried tomatoes

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 4 sausages
• 4 chicory
• 200 g tomatoes, dried in oil
• 1 onion(s)
• 2 garlic cloves
• some olive oil
• 250 ml vegetable stock
• 1 lemon(s), organic, peeled and zested
• 50 g Parmesan, sliced
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta in salted water according to the package instructions, drain in a sieve, and let it drain. Squeeze the skin out of the sausage and roughly chop it. Wash the chicory, halve it, cut out the stalks into wedges, and cut the leaves into strips. Cut the drained tomatoes into bite-sized pieces. Peel and dice the onion and garlic. Heat the oil in a pan and fry the sausage, breaking it up with a wooden spoon. Add the onion and garlic, sauté, deglaze with a little stock, and cook over low heat for five minutes. Stir in the chicory, tomatoes, and pasta and let it heat through. Add more stock if desired, and season with salt, pepper, and sugar. Serve sprinkled with lemon zest and Parmesan shavings.