Summary

Ingredients

• 500 g spahetti or macaroni or spirelli
• 750 g ketchup
• 250 g sausae (huntin sausae, beer ham)
• some oil (sunflower oil)
• 1 ½ tablespoon flour
• 2 glasses water
• Maggi, some splashes
• 2 tablespoon sugar
• salt and pepper
• 0.5 ½ bunch parsley, cut into small pieces

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Instructions

1. Let the pasta cook according to the instructions on the packet.
2. Cut the sausage into cubes. Put a saucepan on the stove on the highest setting and add enough sunflower oil to just cover the bottom. When the oil is really hot, add the diced sausage and fry until crispy. Put the stove on medium heat. Sprinkle on the flour and let it brown, then deglaze with water and always stir well until the desired consistency is achieved (be careful: there must not be any lumps of flour!). Then add the ketchup until it becomes a delicious, bright red color. Let everything boil again. Add a few dashes of Maggi, a little sugar, salt, pepper and - very important - about 1/2 bunch of finely chopped parsley.
3. Strain the pasta when cooked until al dente.
4. Serve.