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Frankfurter and asparagus pasta

Recipe from: 8/17/2000 12:00:00 AM
Ingredients 12
Servings 4


  • 20
    olive oil
  • 1
    clove garlic, crushed
  • 1
    small onion, sliced
  • 1
    medium leek, washed and trimmed
  • 4
    frankfurters, sliced
  • 15
    cake flour
  • 250
    hot milk
  • 100
  • 410
    asparagus tips, drained
  • 250
    pasta such as penne, macaroni or rigatoni
  • salt and freshly ground black pepper or lemon pepper
  • grated Parmesan cheese for serving


Heat the oil and fry the garlic, onion and leek until soft. Add the sausage and continue frying until the leeks and sausages start to brown. Sprinkle the cake flour over the pan and stir to mix. Remove the pan from the heat and gradually stir in the hot milk and cream. Return the pan to the heat and simmer, stirring constantly until the sauce thickens and is cooked through. Add the asparagus tips to the sauce and heat through. Meanwhile cook the pasta according to the instructions until just done, drain and moisten with a little olive oil. Spoon the pasta onto warmed plates, top with the sauce and sprinkle with black pepper and grated Parmesan cheese. Serve immediately.

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