Summary

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

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Instructions

1. 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.
2. 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.
3. Cook the spaghetti as usual.
4. In a preheated bowl, stir the ricotta with a tablespoon of the pasta boiling water until smooth and mix in the drained spaghetti.
5. Put the spaghetti on the plates and pour the sauce over them.