Spelt spaghetti with mushroom and corn sauce and Sauerland Bockwurst

Ingredients for 4 servings:

• 500 g spaghetti (spelled spaghetti)
• 500 g mushrooms, fresh
• 1 onion(s)
• 500 g tomatoes
• 1 large garlic clove(s)
• 250 g corn from the can
• 1 large pepper, red
• 1 onion(s), red
• 50 g butter
• 2 tbsp olive oil
• 1 bunch of basil
• 400 g Bockwurst (Sauerland sausage)
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely dice the yellow onion and garlic, and cut the red onion and chili peppers into rings. Briefly wash the mushrooms and dice them too. Deseed the tomatoes and place the seeds in a sieve, collecting the juice. Then dice the tomato flesh. Heat a little oil in a pan over medium heat. First, sauté the yellow onions and, when they begin to become translucent, add the garlic. Now add the butter to the pan and fry the chili peppers, red onions, and mushrooms. Add the diced tomatoes and tomato juice and cook until soft. Now add the corn and season with salt and pepper. Finally, stir in the torn basil leaves. At the same time, cook the spaghetti in salted water. Add the Sauerland Bockwurst to the pasta water for a few minutes to heat through.