Pasta with Thyme Tomato Sauce and Salsiccia Balls

Summary

Ingredients

• 400 g pasta (penne, tortilioni, lumaconelli, mezzemaniche, small thick ones)
• 400 g sausae, coarse and seasoned (salsiccia), 4-5 pieces
• 500 g tomato (s)
• 200 ml white wine
• 1 red pepper (s), finely diced
• 1 onion (s), chopped
• 1 clove garlic, finely chopped
• 1 bunch thyme, the leaves
• 1 teaspoon sugar
• salt and pepper
• Parmesan or Grana Padano, grated
• some olive oil

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet until al dente. Drain (keep 1-2 ladles from the cooking water)
2. Meanwhile, sweat the onion in a little olive oil until translucent, press the salsicce out of the skin so that small dumplings are formed and fry with the onions, add the garlic and bell pepper cubes and fry together for about 5 minutes while turning. Then deglaze with wine and reduce a little. Add the tomatoes and thyme and season with salt, sugar and pepper. Let everything simmer for about 10 minutes on a low level. Before draining the pasta, add 1-2 teaspoons of pasta water to the sauce. But the sauce shouldn`t be too thin.
3. Arrange the pasta with the sauce on plates and sprinkle with Parmesan or Grana Padano as desired.
4. If you like it spicy, you can also use 1-2 hot peppers or chilli peppers instead of the bell peppers.