Pasta with Dumpling Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sausae, raw, coarse
- 350 ml tomato ketchup, preferably Kraft
- 50 g butter
- 50 g wheat flour
- 1 liter water, hot
- 500 g spahetti
- Vegetable broth, instant
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First scratch the length of the sausage casing and remove the sausage. Shape each sausage into 7-8 balls and set them aside.
- Put a large saucepan on the stove on the highest setting and dissolve the butter in it. When the butter starts to form small bubbles, add the flour and stir quickly with a whisk. Now slowly add the hot water and keep stirring vigorously so that a lump-free, light, creamy base sauce is created (= roux).
- Then add the ketchup. The sauce should be light red and creamy. Now season with broth, salt and a little pepper. Then the dumplings are placed in the sauce and cooked for 15 minutes on a low level. Meanwhile cook the noodles al dente.
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