Pasta with Sausage

Name: Pasta with Sausage
Cook time: 30 h
Total time: 30 h
Yield: 2P
Ingredients: 2 to 3 cloves of garlic, finely chopped; 1 red chili, finely chopped; 1 red onion, finely chopped; 1 handful of fresh basil; 2 sprigs of rosemary; 2 sprigs of thyme; 3 large fennel sausages; 2 handfuls of fresh cherry tomatoes; 1 glass of red wine; 2 cans of cherry tomatoes (instead of large canned tomatoes, buy cherry tomatoes, which are sweeter and tastier for this dish); 300 g pasta of your choice (e.g., pappardelle); pepper and salt; olive oil

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30min + 1 hour simmering

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Discover the delicious Pasta con Salsiccia recipe, an Italian delight with fennel sausage and cherry tomatoes, perfect for a cozy evening.

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Ingredients

What do you need?

Quantity: 2P

2 to 3 cloves of garlic, finely chopped
1 red chili, finely chopped
1 red onion, finely chopped
1 handful of fresh basil
2 sprigs of rosemary
2 sprigs of thyme
3 large fennel sausages
2 handfuls of fresh cherry tomatoes
1 glass of red wine
2 cans of cherry tomatoes (instead of large canned tomatoes, buy cherry tomatoes, which are sweeter and tastier for this dish)
300 g pasta of your choice (e.g., pappardelle)
pepper and salt
olive oil

Preparation method

How do you make this?

Place a large stew pot with olive oil on the heat.

Add the garlic, red chili, and onion to the warm oil. Add the herbs (basil, rosemary, and thyme).

Cut the fennel sausage into pieces. I personally like slightly larger pieces, as it's nice to taste/see them among the pasta.

Fry the pieces of fennel sausage in a pan with olive oil.

Meanwhile, cut the cherry tomatoes in half and add them to the onion, garlic, and chili. Let simmer over medium heat.

When the fennel sausage is almost done, turn the heat up slightly and pour in a glass of red wine. Let it reduce so that the alcohol evaporates.

Add everything in the pan to the tomatoes and finally add the two cans of cherry tomatoes to the sauce. Season with salt and pepper. Let this delicious sauce simmer on low heat for at least 1 hour. It is important that the sauce stews for a while so that all the flavors can blend together.

Finally, cook the pasta. I like to use wide pappardelle or rigatoni. Make sure the pasta is still al dente, as that makes it much tastier. Mix everything together. Place in a large dish and sprinkle some fresh Parmesan cheese on top. Set the dish in the center of the table.