Orecchiette with Salsiccia in Spicy Tomato and Fennel Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Just before the pasta is finished cooking, add the basil and parsley to the sauce.
- 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.
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