INGREDIENTS 500 gr tagliatelle with eggs 340 gr Frankfurt sausages or turkey sausages, cut into medium-sized slices 80 ml (1/3 cup) Horio Koroneiki variety 2 chopped chives (including the green stem) 100 ml dry white wine 1 large green pepper, thinly sliced 100 ml water 140 gr boiled peas 100 gr sliced mushrooms 150 ml concentrated tomato paste 1 strained yogurt (Greek yogurt) 1 tbsp Horio soft margarine with olive oil Salt / pepper 200 gr Horio Shredded Cheese Mix with Graviera or grated Horio Graviera Long Maturation | | DIRECTIONS- Boil and strain the tagliatelle.
- Heat Horio soft margarine with olive oil and slightly heat the tagliatelle.
- Sautee the chives in olive oil. Add the mushrooms and the sausages and extinguish with wine. When the wine evaporates, add tomato, water, salt and pepper.
- Let the sauce boil in medium heat for 10 minutes and add green peppers and peas, then boil for an additional 5-6 minutes.
- Mix yogurt with all the cheese in a bowl.
- Slow stir into the sauce the yogurt and cheese mix.
- Serve the tagliatelle with the sauce.
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