Summary

Ingredients

• 300 g penne
• 3 salsiccia
• 200 ml cream
• 200 ml vegetable stock
• 150 ml milk
• 3 tablespoon, heaped tomato paste
• 1 onion (s)
• 1 teaspoon herbs, Italian
• Parmesan, coarsely grated
• leaves Basil

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Instructions

1. Cut the onion into cubes, slice the salsiccia lengthways and remove from the skin. Fry them together in a little olive oil until the onions are translucent. Deglaze with the vegetable stock. Add milk, cream and tomato paste and bring to the boil. Season to taste with salt, pepper and the herbs.
2. Cook the pasta in salted water until al dente. Tagliatelle also fit.
3. The sauce should simmer on the lowest heat for about 20 minutes. Top up with broth, milk or cream as required until the desired creaminess is achieved.
4. Mix with the cooked pasta and arrange on the plates. Scatter the parmesan on top (it looks nicer if it is coarsely grated). Decorate with basil leaves.
5. Buon Appetito