John Myers
Ingredients for 4 servings:
- 300 g sausage e.g. Leberkäse, cooked ham, etc.
- 1 dash of olive oil
- 600g spaghetti
- 2 m.-sized onion(s)
- 4 large garlic cloves
- 6 m.-large tomato(s)
- 1 ½ liters of water
- salt and pepper
- basil leaves
- Spice mix, Italian
- e.g. Parmesan or young Gouda, freshly grated
Instructions
Working time approx. 7 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 22 minutes
First, dice the sausage and tomatoes (size as desired, but the cubes should be roughly the same size). Then, halve the onions and slice them. Finely dice the garlic and set aside with the onions. In the meantime, heat a splash of olive oil in a large pot. Fry the sausage until nicely browned. To save space, break the spaghetti in half and place it on top of the sausage. Then add the remaining sliced ingredients, spreading them evenly in the pot. Finally, pour lukewarm water over everything and season with pepper, salt, and basil leaves. It tastes best if you add a pinch of Italian spice mix. Once you’ve filled the pot with all the ingredients, bring the water to a boil and simmer over medium heat for 15-20 minutes. The dish is ready when the water has almost completely disappeared and the spaghetti has a nice texture. Other: Choosing the right sausage is one of the most important things! I like fresh Leberkäse best. Stir the spaghetti every few minutes to prevent it from sticking to the bottom of the pan. Before serving, garnish the plates with olive oil and basil leaves. Freshly grated Parmesan or young Gouda cheese adds the finishing touch.
Facebook Comments