Italian pasta pot

Ingredients for 6 servings:

• 750 g Penne Rigate or other hollow pasta
• 1 ½ tsp salt
• Water
• some oil or vegetable cream for frying
• 1 medium-sized onion(s), diced
• 1 ring/s meat sausage, cut into cubes or
• 1 package Leberkäse, cut into cubes
• ½ tube(s) tomato paste
• 1 can of tomatoes, peeled, chopped, with juice
• 1 cube of stock
• pepper
• Oregano, dried
• Marjoram, dried
• Basil, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

‘Rum – away – pot’ or: everything that is lying around and has to go.

Cook the pasta in water with 1.5 tsp salt in a tall pot according to the package instructions. For the sauce, heat the oil in a second pot, sweat the diced onions, add the meat sausage or liver sausage and fry until nicely browned. Once they have taken on a nice colour, add the tomato puree and braise briefly until it is well distributed. Then deglaze the whole thing with the peeled and finely chopped tomatoes. Crumble in the stock cube. Season with pepper, oregano and marjoram and cook until the pasta is tender. Drain the pasta and return it to the pot. Then add the sauce and mix everything well. Finally, sprinkle with fresh basil and serve. But why a rum-fort pot? If you still have leftovers, for example. Mushrooms, corn, bell peppers, almost empty ketchup bottles, etc. can be added to this “one-and-two-three” stew (not whole, of course, but rinsed out) and used up. You can also mix in all other types of pasta and even spaetzle. In other words, anything that’s lying around and needs to be used.