Pasta Al Sugo Di Salsicce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 sausages (Salsicce or Rhenish Mettwürste, approx. 300 g)
  • 1 onion (s)
  • 2 cloves garlic)
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 1 can tomato (s), peeled (about 400 g)
  • 500 g pasta
  • Salt water
  • 0.5 ½ bunch rocket
  • Salt and pepper or
  • chili
Pasta Al Sugo Di Salsicce
Pasta Al Sugo Di Salsicce

Instructions

  1. Press the sausage filling out of the skins and crumble it with your fingers so that the sauce doesn`t get too coarse. Peel and finely chop onions and garlic.
  2. Let the oil warm up in a saucepan. Fry the sausage crumbs all over. Add onions, garlic and fennel seeds and sauté briefly.
  3. Cut the canned tomatoes into small pieces, add to the sausage, season with salt and pepper or spice with chilli. Simmer without lid on medium heat for at least 20 minutes.
  4. In the meantime, cook the pasta in salted water until al dente. Wash the rocket and cut into small pieces. Season the sauce to taste, mix in the rocket. Drain the noodles, distribute on plates, top with sugo. Serve with bread, not necessarily cheese.

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