Saltimbocca Alla RomanaSardinian Spaghetti Sauerbraten

Sardinian Spaghetti

250 g / 8 oz
1 tbsp

1 can

1 tbsp
20 g / 0.6 oz
50 g / 1.6 oz
olive oil
fresh bratwurst
diced tomatoes
pepper, salt
butter, unsalted
pecorino cheese

Serves 3 - 621 cal per serving
Prep-time: 20 min. - Total-time: 20 min.
Cook the spaghetti al dente. Meanwhile heat olive oil in a pan. Remove casing from fresh coarse bratwurst. Brown the bratwurst meat until crumbly and crisp. Peel onion and garlic, finely dice and add to the bratwurst meat. Reduce heat to medium; lightly steam onions. Add diced tomatoes including juices. Boil down tomato sauce until the sauce starts to thicken. Season with freshly ground black pepper and salt. Just before serving top with slit basil. Drain spaghetti and put in a warmed bowl. Add butter, tomato sauce and half of the freshly grated pecorino cheese; combine. Serve the Sardinian Spaghetti as hot as possible together with the remaining pecorino cheese.

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