Summary

Ingredients

• 3 small carrot (s)
• 4 spring onion (s)
• 3 stalks celery
• 1 chilli pepper (s)
• 2 tablespoon olive oil
• 6 m. Sausages
• 1 teaspoon fennel seeds
• some oregano, dried
• 1 large can (s) tomato (s), peeled
• 4 tablespoon balsamic vinegar
• 3 cloves garlic
• some basil
• some parmesan

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Instructions

1. Chop the carrots, spring onions and celery with the chilli pepper in the food processor. Heat the olive oil in a pan and sauté the vegetables in it.
2. Also chop up the sausages in the food processor, leaving the skin on. Add the fennel seeds and oregano, chop again.
3. Add the meat mixture to the pan and fry it very hot so that the fennel seeds and the meat begin to roast. Now add the balsamic vinegar and press the garlic cloves through the press and add to the pan. Add the canned tomatoes and mash them with a spoon, fill the empty can with water again and add that. It still looks a bit watery, but it gets better with the cooking time.
4. Besides, the pasta should already be cooked. Save about 1 cup of the pasta water, add the cooked pasta to the sauce and, if necessary, add the pasta water that was retained. Refine with a little basil and parmesan and serve immediately.