Since salsiccia (Italian sausage meat) is hard to come by in this country, I usually prepare the dish myself with coarse, thick, raw sausages. In order to remove this from the intestine, I cut it lengthwise and peel off the intestine, this is the easiest way to do it.
Sprinkle the meat on a plate with the chilli flakes and knead well with a fork. If you don`t like it spicy, you can do without the chilli altogether, it also tastes great.
Finely chop the onions, garlic and chilli peppers and fry them in 3 tablespoons of olive oil. As soon as the onions are translucent, add the tomato paste and roast. As soon as it is slightly browned on the bottom of the pot, deglaze with the white wine. Roughly dice the fresh tomatoes and add them to the pot as well. Let the sugo simmer a little, add the canned tomatoes and the bay leaf, stir and let simmer for another 15-20 minutes.
In the meantime, prepare the pasta and, depending on the desired firmness, pour it off 3-5 minutes before the specified cooking time. I take them off the stove if they are still solid at the core. Do not put off, return the pasta sieve to the pot and moisten with a few splashes of olive oil.
Now remove the bay leaf from the tomato sauce and puree the sauce as finely as you want with the magic wand. Then salt and pepper to taste, add the balsamic vinegar and oregano and bring to the boil again briefly, then let it steep on the switched off hotplate.
Heat a pan, fry the sausage meat in it without fat and crumble it roughly with a wooden spoon. When it is lightly browned, add to the pasta, add the sauce and mix well in the saucepan over medium heat.
Divide the pasta on plates and sprinkle with roughly chopped basil leaves and possibly parmesan. A crunchy salad goes well with it.
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