Pasta with Bratwurst Meatballs

Ingredients

• 250 g leeks (1 stalk)
• 1 sprig rosemary
• 1 Garlic clove
• 150 g raw bratwurst (1 raw bratwurst)
• 1 tsp Olive oil
• Salt
• 1 tsp tomato paste
• 100 ml dry white wine (or meat broth)
• 100 ml broth (optional meat broth)
• 350 g pasta (e.g., rigatoni or thick tube pasta)
• Pepper
• Cayenne pepper

Instructions

1. 1.

   Cut the leek stalk lengthwise, wash, trim and chop into small pieces.

2. 2.

   Wash rosemary, shake dry, pluck needles and finely chop. Peel garlic clove.

3. 3.

   Break raw bratwurst into small pieces, press out the skin into a bowl. With damp hands form small meatballs from the mixture.

4. 4.

   Heat oil in a shallow pan, brown the bratwurst meatballs over low heat for about 5 minutes on all sides.

5. 5.

   Add leek pieces and rosemary and sauté briefly. In a large pot bring plenty of salted water to a boil.

6. 6.

   Press garlic through a press into the leeks. Stir in tomato paste and cook everything for another minute.

7. 7.

   Pour in wine and broth, bring to a boil, then simmer covered over medium heat for 15 minutes. Meanwhile cook pasta in boiling salted water according to package instructions until al dente. Season sauce with salt, pepper and cayenne pepper. Drain pasta, let it drain and serve with the sauce.