Summary

Ingredients

• 2 onion (s), chopped
• 300 g mushrooms, fresh, halved or quartered
• 300 g carrot (s), sliced
• 250 g pasta, tortilioni
• 300 g sausae, not scalded
• 50 g bacon, diced
• 200 ml cream
• 250 ml broth
• 100 g peas, frozen food
• 1 tablespoon oil, for frying
• salt
• Cayenne pepper
• 2 tablespoon sauce thickener
• 0.5 ½ bunch parsley

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Instructions

1. Cook the pasta in salted water. Heat the oil in a large pan, press the sausage meat out of the skin into the pan as dumplings and fry until golden brown. Remove the dumplings, fry the bacon and onions in the frying fat. Add the carrots and mushrooms and sauté. Season with salt and cayenne pepper. Pour in the cream and broth. Add the dumplings and peas and cook for a good 10 minutes. Stir in the sauce thickener and bring to the boil. Add the pasta and heat in the sauce, season again to taste. Sprinkle with chopped parsley.