Pasta with Bratwurst
Pasta with Bratwurst - Winning combination: Hearty and spicy
Healthy, because
Even smarter
Nutritional values
The savoury bratwurst contributes various B vitamins. Leek supplies minerals and sulphides that control the immune system and are good for digestion. The vegetables and pasta provide useful fiber.
The pasta dish will fill you up even better and for longer if you use wholemeal pasta. Just factor in a few more minutes of cooking time.
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8.3 mg | (9 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 19 mg |
Ingredients
- Ingredients
- 1 stalk Leeks (about 250 grams)
- 1 sprig rosemary
- 1 garlic clove
- 1 Sausage (about 150 grams)
- 1 tsp olive oil
- salt
- 1 tsp Tomato paste
- ½ cup dry white wine (or vegetable broth)
- 100 Broth (if needed)
- 12 ozs Pasta (such as rigatoni)
- peppers
- cayenne pepper
Kitchen utensils
Preparation steps
Cut the leek in half lengthwise. Rinse well, drain and chop.
Rinse rosemary, shake dry, pluck off the leaves and finely chop. Peel the garlic clove.
Remove casings from sausage, if necessary, and discard. Place sausage meat in a bowl. With moistened hands, shape meat into small meatballs.
Heat oil over low heat in a shallow pot. Sauté sausage meatballs until completely brown, about 5 minutes.
Add leek and rosemary to sausage and cook briefly. Meanwhile, bring salted water to a boil in a large pot.
Press garlic through a garlic press into sausage mixture. Stir in tomato paste and cook for 1 minute.
Add wine and stock to sausage mixture. Bring to a boil, reduce heat to medium, cover and simmer the sauce for 15 minutes. Cook pasta in the boiling salted water according to package directions until al dente. Season the sauce with salt, pepper and cayenne pepper. Drain the pasta and serve with sausage and leek sauce mixture.
