Pasta with crumbled Hungarian sausage and yogurt
The recipe Pasta with crumbled Hungarian sausage and yogurt can be made in approximately 20 minutes. One portion of this dish contains roughly 16g of protein, 13g of fat, and a total of 371 calories. For 90 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 2. 61 person have tried and liked this recipe. A few people really liked this Eastern European dish. It works well as a cheap main course. This recipe from Casaveneracion requires yogurt, garlic, sausage, and salt. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is good. If you like this recipe, take a look at these similar recipes: Yogurt Parfait With Crumbled Gingersnaps and Honey, Creamy Butternut Squash Soup with Fresh Sage and Crumbled Spicy Sausage, and Hungarian Noodles with Sausage.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
a handful of basil leaves
4 to 6 cloves of garlic
pasta for 2 persons (about 80 g. in my case but you might want more)
salt, to taste
1 Hungarian sausage (or some equally tasty sausage that you prefer), about 200 g.
about 1/3 c. of yogurt
Equipment:
frying pan
Cooking instruction summary:
InstructionsBoil 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 with salad greens (we had wild arugula) and buttered toast on the side.
Step by step:
1. 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.
2. Add the garlic to the pan. Stir and cook just until fragrant, about thirty seconds.
3. Add the chopped basil and stir.Throw in the cooked pasta and toss well. Taste and add salt, as needed.
4. Pour in the yogurt and stir.
5. Add the Parmesan cheese now, if using.
6. Serve with salad greens (we had wild arugula) and buttered toast on the side.
Nutrition Information:
covered percent of daily need
