Penne with quick salsicce tomato sauce

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 7-8 (approx. 600 g; Italian fennel sausage; scalded) Salsicce
  • 1 TABLESPOON Olive oil
  • 1 can(s) (425 ml) chunky tomatoes
  • 150 ml dry red wine
  • 1 Bay leaf
  • 7-10 Tbsp salt, pepper
  • 400 g Pasta (e.g. penne rigate)
  • 100 g Parmesan (piece)
  • 1⁄2 Federation flat leaf parsley
  • 1⁄2 Potty Basil

Directions

  1. 1

    Peel onion and garlic. Chop onion finely, chop garlic finely. Remove the sausage meat from the sausage skin (see below).

  2. 2

    Heat the oil in a large frying pan. Fry the salsicce briefly in it until coarse crumbly, remove. Drain frying fat, except for 1 tablespoon. Add onion and garlic to the pan and fry. Add salsicce again.

  3. 3

    Add tomatoes, red wine and bay leaf. Season with salt and pepper. Bring to the boil and simmer for about 10 minutes.

  4. 4

    Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Grate the Parmesan finely. Wash parsley and basil, shake dry and cut into fine strips.

  5. 5

    Stir the herbs into the sauce shortly before the end of the cooking time. Season to taste with salt and pepper. Drain the pasta and put it back into the pot. Mix with the sauce. Arrange everything and sprinkle with parmesan.

Nutrition Facts

KCAL
760 kcal
CARBS
77 g
FATS
34 g
PROTEINS
31 g