Romaine lettuce pasta

Ingredients for 2 servings:

• 160 g pasta, variety of your choice
• 2 tbsp olive oil or rapeseed oil
• 200 g sausage (onion sausage)
• 100 g onion(s) cut into strips
• 2 cloves garlic, finely chopped
• 100 ml beef broth or vegetable broth
• 300 g romaine lettuce hearts
• 200 g cherry tomatoes
• Salt and pepper, freshly ground
• 2 tbsp, heaped Parmesan, grated

Instructions

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

quick pasta

Remove the onion sausage from its skin and mash it with a fork on a plate. Clean the lettuce and cut it into fairly large pieces. Halve or quarter the tomatoes depending on their size. Cook the pasta according to the package instructions, then drain. While the pasta is cooking, heat the oil in a large pot and fry the mettwurst until crumbly, stirring constantly. Add the onion strips and garlic and fry. Deglaze with the stock, stir in the chopped lettuce, and simmer gently for about 5 minutes. Add the pasta and tomatoes and heat everything for 2-3 minutes. Season with salt and pepper. Divide between two plates and sprinkle with Parmesan cheese.