Spaghetti Con Sugo Di Salsiccia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 4 tomato (s)
- 1 can tomato paste, (40g)
- 1 teaspoon anise
- some stalks parsley, smooth
- some fennel - green (if available)
- 100 ml white wine
- 75 g ricotta
- 2 piece (s) bratwurst, fresh coarse
- salt and pepper
- olive oil
- 250 g spahetti
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a pan. Sweat the onion and clove of garlic, cut into fine cubes. Chop the anise in a mortar and add it, as well as the finely chopped parsley and fennel greens. Fry the tomato paste and deglaze with the wine. Season with salt and pepper.
- Peel the tomatoes and cut into small cubes. Pour into the sauce and simmer gently. Possibly add a little more water until a nice consistency is achieved. When the tomatoes are soft, press the sausage as small balls from the skin into the sauce and let it simmer.
- Cook the spaghetti as usual.
- In a preheated bowl, stir the ricotta with a tablespoon of the pasta boiling water until smooth and mix in the drained spaghetti.
- Put the spaghetti on the plates and pour the sauce over them.
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