Spaghetti pan with onionmett in Harissa tomato sauce

Name: Spaghetti pan with onionmett in Harissa tomato sauce
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 300 g Broccoli; 1 Onion; 1 TABLESPOON Olive oil; 125 g Onion Mettwurst; 1 can(s) (425 ml) chunky tomatoes; 1 coated Tsp Harissa (chili spice paste; tube); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Spaghetti; 30 g Parmesan (piece); 2 TABLESPOONS Schmand

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

300 g Broccoli
1 Onion
1 TABLESPOON Olive oil
125 g Onion Mettwurst
1 can(s) (425 ml) chunky tomatoes
1 coated Tsp Harissa (chili spice paste; tube)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Spaghetti
30 g Parmesan (piece)
2 TABLESPOONS Schmand

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel and chop the onion. Heat the oil in a large pan with a high rim. Put onion sausage meat in large pieces directly into the pan and fry it while turning.
2
Fry the broccoli and onion briefly.
3
Add the tomatoes and about 400 ml water. Stir in Harissa. Season everything with salt, pepper and 1 pinch of sugar. Break the spaghetti into pieces several times, put it into the pan and mix well. Bring to the boil and simmer for 8-10 minutes, stirring from time to time.
4
If the sauce gets too thick, add some more water.
5
Meanwhile grate the Parmesan finely and mix with sour cream. Stir about 1 tbsp. into the pasta. Season to taste with salt and pepper and serve. Add the rest of the sour cream.