Summary

Ingredients

• 500 g pasta, fresh, e.. taliatelle from the refrierated counter
• 200 g chorizo
• 200 g cocktail tomatoes
• 0.5 ½ vegetable onion (s)
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 2 tablespoon crème fraîche
• 1 shot vermouth, e.g. Noilly Prat
• olive oil
• Salt and pepper, black
• basil

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Instructions

1. Prepare the fresh pasta according to the instructions on the package and save some of the cooking water.
2. Depending on the size, cut the sausage into slices or strips and finely dice the tomatoes. Also cut the onion into fine strips.
3. Heat some olive oil in a pan and briefly fry the onion and sausage in it. Add the tomato paste, distribute the sugar over the ingredients and let it caramelize briefly.
4. Then deglaze with a good shot of wormwood and add the tomato cubes and a little pasta water (approx. 3 - 4 tablespoons). Let simmer over low heat. Finally stir in the crème fraîche and season the sauce with salt and pepper.
5. Mix the cooked pasta with the sauce, place on plates and garnish with some freshly chopped basil.