Sucuk with noodles

Ingredients for 2 servings:

• 300 g pasta, e.g. E.g. spaghetti
• 3 tbsp olive oil
• 3 garlic cloves
• 2 Sucuk
• 1 tbsp tomato paste
• ¼ tsp pepper, freshly ground
• 1 tsp salt
• 1 tsp vegetable stock powder
• 1 tsp cumin powder
• ½ tsp Pul Biber
• 2 tbsp, heaped parsley
• Parmesan

Instructions

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

Heat olive oil in a pan and sauté the finely chopped garlic cloves. Meanwhile, cook the pasta in boiling salted water until al dente. Add the bite-sized sucuk to the garlic oil and fry briefly. Tip: Don’t overcook, or the sausage pieces will shrink and lose their flavor. Make a hole in the center of the pan with a wooden spoon and briefly fry the tomato paste. Important: Add two ladles of the “pasta water” (because of the starch) to the pan. Stir everything through and add the vegetable stock powder. Season everything with salt, pepper, cumin, and, if desired, pul biber. Drain the pasta and add it to the pan. Fry everything well. The pasta water gives the dish a nice texture. Finally, stir in the fresh parsley and top with a little Parmesan cheese. This is a modified version of spaghetti aioli and could also be made with a different sausage, such as finely diced bologna.