Heat Horio margarine with greek yogurt and slightly heat the tagliatele.
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.
500 gr tagliatelle with eggs340 gr Frankfurt sausages or turkey sausages, cut in medium sized slices80 ml (1/3 cup) Horio sustainable extra virgin olive oil2 chopped chives (including the green stem)100 ml dry white wine1 large green pepper, thinly sliced100 ml water140 gr boiled peas100 gr sliced mushrooms150 ml concentrated tomato paste1 strained yogurt (Greek yogurt)1 tblsp Horio margarine with greek yogurtSalt / pepper200 gr Horio Shredded Cheese Mix with Graviera or grated Horio Graviera Long Maturation
