Noodles with Eastern sauce

Ingredients for 3 servings:

• 500 g spaghetti or macaroni or spirelli
• 750 g ketchup
• 250 g sausage (hunting sausage, beer ham)
• some oil (sunflower oil)
• 1 ½ tbsp flour
• 2 glasses of water
• n. B. Maggi , some dashes
• 2 tbsp sugar
• salt and pepper
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Good old Eastern tomato sauce, made according to Grandma’s recipe – Heavenly

Cook the pasta according to the package instructions. Dice the sausage. Place a saucepan on the stove over high heat and add enough sunflower oil to just cover the bottom. When the oil is really hot, add the diced sausage and fry until crispy. Set the stove to medium heat. Sprinkle the flour on top and let it brown slightly, then deglaze with water, stirring constantly until the desired consistency is reached (careful: there must be no lumps of flour!). Then add the ketchup until it reaches a delicious, deep red color. Bring everything back to a boil. Add a few dashes of Maggi, a little sugar, salt, pepper, and—very important—about 1/2 bunch of finely chopped parsley. Drain the pasta when it is al dente. Serve.