Salsiccia Con Pasta

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

250 g salsiccia (Italian sausae with fennel)
1 tablespoon olive oil
4 sage leaves
1 teaspoon tomato paste
8 cherry tomatoes or cocktail tomatoes
2 tablespoon parsley, smooth, chopped
Pepper from the grinder
200 g pasta, dried

Instructions

Cook the pasta in salted boiling water until al dente.
In the meantime, squeeze the salsiccia meat out of the intestine, shape it into small balls and fry them in olive oil until crispy. Add the sage leaves and fry briefly. Add the tomato paste and some pasta cooking water. Just before the end, add the cocktail tomatoes to the pan.
Pour off the finished pasta and mix with the other ingredients in the pan. Serve sprinkled with chopped parsley and freshly ground pepper
You can serve freshly grated parmesan with it.
As a pasta course in a multi-course menu, the recipe is enough for 4 people. Otherwise 2 people will be full of it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.