Pasta with crumbled Hungarian sausage and yogurt
Print

Pasta with crumbled Hungarian sausage and yogurt

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 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)

Instructions

  • 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.
  • Pasta with crumbled Hungarian sausage and yogurt
  • No need to add oil; the sausage meat will render its own fat.
  • Pasta with crumbled Hungarian sausage and yogurt
  • While the sausage meat browns, mince the garlic and finely chop the basil leaves.
  • Pasta with crumbled Hungarian sausage and yogurt
  • 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.
  • Pasta with crumbled Hungarian sausage and yogurt
  • Add the garlic to the pan. Stir and cook just until fragrant, about thirty seconds.
  • Pasta with crumbled Hungarian sausage and yogurt
  • Add the chopped basil and stir.
  • Pasta with crumbled Hungarian sausage and yogurt
  • Throw in the cooked pasta and toss well. Taste and add salt, as needed.
  • Pasta with crumbled Hungarian sausage and yogurt
  • Pour in the yogurt and stir.
  • Pasta with crumbled Hungarian sausage and yogurt
  • 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.