Orecchiette with Salsiccia in Spicy Tomato and Fennel Sauce

Summary

Ingredients

• 250 g pasta (orecchiette), or penne lisce
• 250 g sausae (salsiccia), with fennel seeds
• 1 small Can (s) tomato (s), peeled, 450 g
• 1 medium onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 1 pinch (s) allspice
• 1 pinch (s) fennel seeds
• 1 handful parsley
• 1 handful basil
• 1 tablespoon tomato paste
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 1 small pepperoncini
• lots parmesan, freshly grated

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Instructions

1. Shape the salsicci into hazelnut-sized balls and fry them in hot olive oil in a frying pan until golden brown. Take the balls out of the pan.
2. Turn the temperature down a little and fry the finely chopped onion in the same pan until translucent. Then add the fennel seeds and allspice and fry over a low heat. Lightly toast the tomato paste. Add the finely chopped garlic and fry briefly.
3. Add the peeled and chopped tomatoes with the salsiccia and simmer with the salt and sugar. Depending on your taste, you can add a chopped pepperoncini. Cover everything and simmer for about 30 minutes over low heat.
4. In the meantime, bring the water to a boil in a saucepan, add salt and cook the pasta according to the instructions on the packet. If the sauce boils down too much, you can add a little pasta water.
5. Just before the pasta is finished cooking, add the basil and parsley to the sauce.
6. Drain the pasta that has been cooked al dente and mix with the seasoned sauce. Arrange on plates, decorate with a basil leaf if necessary and sprinkle with plenty of fresh Parmesan cheese.