Bandnudeln with Salsiccia Sauce

Ingredients

• 4 shallots
• 2 Garlic cloves
• 5 tomatoes
• 500 g salsiccia (or coarse pork sausages)
• 2 tbsp olive oil
• 2 thyme sprigs
• 200 ml dry white wine
• 500 g pappardelle
• Salt
• ground pepper
• 0.5 tsp lemon zest

Instructions

1. 1.

   Peel the shallots and garlic, then finely dice both. Blanch the tomatoes, cool them, peel, remove seeds and stems, and dice small. Separate the sausage from its casing and crush it with a fork. Add oil to a hot pan and sauté the shallots until translucent for a few minutes. Add the garlic and continue cooking. Then add the salsiccia with thyme and brown. Deglaze with wine and let simmer gently for 10-15 minutes.

2. 2.

   Meanwhile, cook the pasta in salted water al dente.

3. 3.

   Season the sauce with salt and pepper, finish with lemon zest, and serve over the pasta.