Ingredients (11) 12 ounces wide egg noodles; 2 tablespoons unsalted butter (1/4 stick) 24 ounces fresh Bockwurst Sausage (about 6 sausages) 2 cups peeled, medium-dice celery root, also known as celeriac Remove roasted vegetables from oven, immediately add bratwurst from skillet; add basil, red pepper flakes, pasta, 1 cup of cheese and toss to mix thoroughly. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Cook pasta according to instructions on packet, drain and pour into baking dish. Slice the bratwurst and add to the dish along with the mushrooms. Stir in the tomatoes and top with grated cheese. Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the Serve with a crispy green salad. Cook in the oven for 25 minutes. Heat oven to 200 C / Gas 6. If mixture seems too dry, add some of the pasta water to moisten.
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