Summary

Ingredients

• 750 g pasta
• g 1,000 tomato (s), sieved
• 0.5 tube ½ tomato paste
• 2 onions)
• 500 g sausae (huntin sausae)
• 2 cloves garlic
• 1 tablespoon broth, clear
• 200 ml tomato ketchup
• basil
• oregano
• marjoram
• salt and pepper
• possibly Tabasco

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Instructions

1. Put on the pasta water (without oil). Cut the hunting sausage into small pieces (0.5 cm) and fry in the pan. Meanwhile, cut the onions into small pieces. When the sausage starts to get crispy brown, add the onions to the pan. The pasta water should now boil. Pour in the pasta (I prefer fussili).
2. Move the sausage and onions to the edge of the pan, sweat the tomato paste in the middle. Top each with a good teaspoon of basil, oregano and marjoram. Then mix with the sausage and onions. Now set the pan on low.
3. Put the tomatoes and the ketchup in the pan and stir well. Season with clear broth and pepper. Press the garlic into the sauce as well. If you like, you can also add a good shot of Tabasco here. Now stir well again and put the lid on the pan.
4. When the pasta is al dente, drain, but do not rinse or add oil. This is not necessary with good pasta. The sauce should now be good too, so nothing stands in the way of eating.