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
Print Recipe
Pin Recipe 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.
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