Kaesekrainer Pasta

Kaesekrainer Pasta

Recipes with Käsekrainer

Sliced Kaesekrainer tossed into pasta with cherry tomatoes, garlic, and fresh basil. The melted cheese from the sausage enriches the sauce beautifully.

Prep Time

10 min

Cook Time

20 min

Servings

4

Difficulty

Easy

Ingredients

  • 3 Kaesekrainer, sliced into 1cm rounds
  • 400g penne or rigatoni
  • 300g cherry tomatoes, halved
  • 3 cloves garlic, thinly sliced
  • Fresh basil leaves
  • 2 tbsp olive oil
  • 50g grated Parmesan
  • Salt and black pepper
  • Pinch of chili flakes (optional)

Steps

1

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 200ml of pasta water before draining.

2

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the Kaesekrainer slices and cook for 3-4 minutes until browned and the cheese starts to melt out. Remove and set aside.

3

In the same pan with the rendered fat, add garlic and chili flakes. Cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for 4-5 minutes until they start to burst and release their juices.

4

Add the drained pasta and Kaesekrainer slices back to the pan. Toss together, adding splashes of pasta water to create a light sauce that coats everything.

5

Remove from heat, add torn basil leaves and grated Parmesan. Toss once more, season with black pepper, and serve immediately in warm bowls.

Tips

The melted Emmental from the Kaesekrainer adds a unique cheesy richness to the pasta sauce that you cannot get from adding cheese separately. Do not overcook the sausage slices or the cheese will all escape.