German Spaghetti Sausage Cream (Print-Friendly Version)
Creamy pasta, savory sausages, and fresh herbs bring rich German flavors to every comforting bite.
# What You’ll Need to Make This:
→ Pasta
01 -
225 g dried spaghetti
→ Meat
02 -
2 bratwurst sausages, sliced into rounds
03 -
2 knackwurst sausages, sliced into rounds
→ Vegetables and Aromatics
04 -
1 medium sweet onion, finely chopped
05 -
3 cloves garlic, minced
→ Dairy and Cheese
06 -
240 ml heavy cream
07 -
50 g freshly grated Parmesan cheese
→ Herbs and Seasonings
08 -
2 tablespoons chopped fresh parsley
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Prepare:
01 -
Finely chop the onion and mince the garlic cloves.
02 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve approximately 120 ml of pasta cooking water, then drain the spaghetti.
03 -
Heat a large skillet over medium heat. Add the bratwurst and knackwurst slices and cook for 5 to 7 minutes, stirring occasionally, until browned.
04 -
Add the finely chopped onion to the skillet with the sausages. Cook for 3 to 4 minutes, stirring, until the onion is translucent.
05 -
Stir in the minced garlic and cook for 1 minute. Pour in the heavy cream and simmer gently while stirring, allowing the sauce to thicken slightly.
06 -
Add the drained spaghetti to the skillet. Gently toss to coat the pasta evenly with the sauce and sausages, adding reserved pasta water as needed for a creamy consistency.
07 -
Stir in the grated Parmesan cheese and chopped parsley. Heat gently until the cheese melts and the dish is heated through. Season with salt and black pepper to taste before serving.
# Extra Tips:
01 -
Reserve some of the starchy pasta water to adjust the sauce consistency without diluting the flavor.
02 -
For a lighter version, substitute part of the heavy cream with whole milk or use low-fat cream.