Thuringa Sausages with short Pasta

I am a fan of the Thuringa Bratwurst. A raw sausage that gets its brown color from a good pan or grill.

The sausage meat has a seasoning that makes it special. It works well as part of a sauce or stew when you take the casing away and rip the meat in pieces. Better than ground pork from a package.

I wanted an easy meatsauce with short Rigatoni pasta. Something that clings to the pasta, not runs over your plate.

I had a head of chicory and some cherry tomatoes to get rid off, so they went in together with onion and garlic. A bit of cream needed to go and some veg stock. A good dish to prevent food waste.

Ingredients:

250 g short Rigatoni pasta

2 Thuringa sausages

2 tbsp oil

1 red onion

4 garlic cloves

1 chicory

100 g cherry tomatoes

1 tbsp tomato paste

Pasta water

100 ml double cream

Salt, pepper, Italian herbs, smoked paprika

Start the Rigatoni.

Brown the ripped sausages and add onion and garlic. Season and add tomato paste.

Next add some pasta water and the chopped tomatoes. Cook for 3 min and add the chicory.  Next the double cream and more pasta water.

Add the drained pasta and serve with some cheese.