Summary

Ingredients

• 500 g pasta, thick, Italian
• 500 g cherry tomato (s), quartered
• 1 chilli pepper (s), fresh, red, pitted, finely chopped
• 400 g bratwurst, raw, coarse, preferably fresh Italian salsiccia
• 1 onion (s), chopped
• 2 clove (s) garlic, chopped
• 3 tablespoon tomato paste
• 3 tablespoon olive oil
• some thyme, dried
• some oregano, dried
• 1 bunch spring onion (s)
• 3 tablespoon mascarpone
• 30 g parmesan cheese
• sugar
• Pepper, coarsely ground
• salt

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Instructions

1. Cut the spring onions into thin rings. Press the sausage out of the skin and cut the sausage into large pieces. Cook the pasta until al dente according to the instructions on the packet.
2. Fry the onions in 2 tablespoons of olive oil in a saucepan or saucepan until golden. Add chilli and garlic and sauté briefly. Then add the tomato paste and roast for 1-2 minutes. Add the cherry tomatoes, season with oregano and thyme. Let simmer for a few minutes on a low flame. Then stir in the mascarpone and season with sugar, salt and pepper.
3. In the meantime, fry the sausage in 1 tablespoon of olive oil all over until brown. Add the spring onions to the pan and fry for a few more minutes.
4. Drain the pasta and mix with the tomato sauce. Stir in the sausage and spring onion mixture and serve immediately on serving plates. Sprinkle each serving with a little parmesan.