A German-influenced version of an easy pasta dish.
YOU NEED:
1 bunch asparagus [isuppose white aspraragus is more german but its GROSSSSS so I used green
3 pork bratwust, slices or pushed out of casing into balls
1 cup al dente pasta
1.2 cup beef broth, a bit of white wine would work too [Riesling, to keep it German!]
small roux [1 tbsp butter 1 tsbp flour] to thicken
mushrooms, sliced
a bit of garlic
lots of black pepper, and a bit of salt to season
fresh parsley
1. blanch asparagus and boil pasta, set aside.
2. in a saucepan, heat a bit of oil and add in sausage and veg
3. add garlic, seasoning, then pasta. add immediately beef stock, then roux to thicken, simmer on low heat until thick,
4. taste sauce, add lots of black pepper, and some salt.
5. garnish with fresh parsley and maybe some cheese!
No comments:
Post a Comment