A simple, easy and very tasty pasta dish that you can cook in one pan. Right, one pan (a wok is ideal). Who wants to wash a ton of pans and utensils anyway?
The secret is in a very tasty sausage. And if you’re not a fan of sausage fat (although it’s very tasty, I tell you), I have a trick to turn this dish into a low fat version. Just read on.
Pasta with crumbled Hungarian sausage and yogurtPrint Pin
- cooked pasta enough for 2
- 1 Hungarian sausage (or some equally tasty sausage that you prefer), about 200 g.
- 4 to 6 cloves garlic
- 1 handful basil leaves
- 1/3 cup yogurt
- salt to taste
- grated Parmesan (optional)
- Boil the pasta in salted water until al dente.
- Wipe the pan clean and reheat.
- Slit the sausage casing and press out the meat. Discard the casing.
- Crumble the sausage meat into the hot pan and cook over medium-high heat until nicely browned.
- No need to add oil; the sausage meat will render its own fat.
- While the sausage meat browns, mince the garlic and finely chop the basil leaves.
- When the sausage meat has browned, you have two options. You can throw out the melted fat and pour in about three tablespoonfuls of olive oil. Or, you can just leave the sausage and fat as is.
- Add the garlic to the pan. Stir and cook just until fragrant, about thirty seconds.
- Add the chopped basil and stir.
- Throw in the cooked pasta and toss well. Taste and add salt, as needed.
- Pour in the yogurt and stir.
- Add the Parmesan cheese now, if using.
- Serve the pasta with crumbled Hungarian sausage and yogurt with salad greens (we had wild arugula) and buttered toast on the side.