German Pasta
Robust German sausage in a creamy mustard sauce on a bed of fettucine. A hearty and delicious meal!
Ingredients
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250 ml SPAR fresh cream
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20 ml SPAR mustard sauce
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6 Tender & Tasty frankfurters or German viennas, thickly sliced
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12 cherry tomatoes, halved
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2 medium baby marrows, unpeeled and grated
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1 packet fettucine or SPAR spaghetti
Method
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Combine the cream and mustard sauce in a saucepan. Bring to the boil, reduce the heat slightly, add in the frankfurters, and cook gently for 5 minutes.
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Meanwhile, boil the pasta in salted water for 8 minutes. Pour into a colander and toss in 10 ml oil.
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Add the halved tomatoes and baby marrow to the cream sauce. Season to taste and cook for 3 minutes. Season with freshly ground black pepper.
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Serve immediately, tossed into or on a base of cooked pasta.
Hints & Tips
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Save power by boiling a full kettle of water and using for the pot to cook the pasta.
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Bottled KOO Sauerkraut to complement the German theme may be used in place of the baby marrow, but the latter is preferable for families with young children, for whom the sauerkraut may be too foreign a flavour.