Summary

Ingredients

• 500 g sausae, Italian salsiccia, fresh
• 2 carrot (s), finely chopped
• 2 onion (s), finely chopped
• 2 cloves garlic, chopped
• 4 tomato (s), peeled and cut into cubes
• 100 ml white wine
• 150 ml chicken broth
• 200 g cream
• olive oil
• butter
• salt and pepper
• Parmesan
• 4 port. Noodles (calamarata noodles)
• Salt water

Print Recipe Pin Recipe

Instructions

1. Remove the skin from the sausages. Mash the roast with a fork and fry briefly but vigorously in a little olive oil. Take the sausage meat out of the pan and set aside.
2. Fry the carrots well, add onions, tomatoes and garlic and fry with them. Deglaze with wine and allow to evaporate. Deglaze with the broth as well, reduce by half. Add the cream and a piece of butter, reduce the heat and simmer until the sauce has a slightly creamier consistency. Add the sausage meat again and let it simmer for a few minutes. To taste.
3. In the meantime, cook the calamarata noodles in the salt water according to the instructions on the packet. Drain the pasta and make sure that some of the cooking water remains in the pot. Mix with half of the sauce.
4. Arrange on plates, spread the other half of the sauce on top and serve generously sprinkled with parmesan.