John Myers
Casarecce with Salsiccia Sauce
The perfect casarecce with salsiccia sauce recipe with a picture and simple step-by-step instructions.
- 4 Salsiccia Mettwurst with fennel, approx. 400 g
- 1 tbsp Olive oil
- 2 Onions
- 1 Clove of garlic
- Red chilli pepper
- 1 tbsp Tomato paste
- 500 g Chunky tomatoes
- 100 ml Red wine
- 1 tbsp Italian herbs
- 1 tsp Instant vegetable broth
- Salt
- Pepper from the grinder
- Sugar
- 5 Stems Thyme
- 150 g Frozen peas
- 500 g Casarecce or penne
- Peel and finely dice the onions and garlic. Clean the chilli, cut lengthways, core, wash, chop.
- Heat the olive oil in a large pan. Squeeze the salsiccia sausage meat straight out of the skin as dumplings into the hot oil. Fry for about 5 minutes over medium heat. Take the salsicce dumplings out of the pan. Sauté onions, garlic and chilli in the frying fat.
- Stir in tomato paste and sweat. Pour in the chunky tomatoes, red wine and 100 ml water, bring to the boil. Stir in the dried herbs and broth. Cover and simmer for about 10 minutes. Wash thyme, shake dry and chop. Add the frozen peas, salsiccie dumplings and thyme to the sauce and simmer for about 5 minutes. Season the sauce with approx. 1 teaspoon sugar and possibly salt and pepper.
- In the meantime, cook the casarecce in boiling salted water. Drain the pasta and mix with the sauce. Sprinkle with grated Parmesan or small mozzarella cubes, depending on your taste.
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