Schwäbische Spätzle (Swabian Egg Noodles) in Cream Sauce (6/7)

For the sauce you’ll need:
* 1 can chopped tomatoes
* a small bunch scallions (spring onions), chopped
* 2 cloves garlic, chopped
* 250 ml (half a pint) fresh cream
* 1 good squeeze of tomato purée
* 1 tablespoon mayonnaise
* 1 teaspoon horseradish sauce
* 1 teaspoon dried oregano
* salt & pepper
* olive oil

– Heat olive oil in a pan
– Add the tomatoes, scallions and garlic and cook about 5 minutes till reduced somewhat
– Add the remaining ingredients and cook a further 7-8 minutes, till thick, stirring often

Now for the noodles:
* 400 grams fresh Schwäbische Spätzle

– While making the sauce, bring a large saucepan of salted water to the boil. Add the noodles. As soon as they float to the surface, remove and drain well.
– Mix well with the cream sauce and plate up. (3 generous servings)
I served with Wiener Schnitzel ?