Orecchiette with salsiccia in spicy tomato and fennel sauce

Ingredients for 2 servings:

• 250 g pasta (orecchiette), or penne lisce
• 250 g sausage (salsiccia), with fennel seeds
• 1 small can of tomatoes, peeled, 450 g
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 pinch(s) allspice
• 1 pinch(s) fennel seeds
• 1 handful of parsley
• 1 handful of basil
• 1 tbsp tomato paste
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 small pepperoncini
• lots of freshly grated Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Recipe from my grandmother from Apulia / Bari

Form the sausage into hazelnut-sized balls and fry in hot olive oil in a frying pan until golden brown. Remove the balls from the pan. Reduce the heat slightly and fry the finely chopped onion in the same pan until translucent. Then add the fennel seeds and allspice and fry over low heat. Lightly toast the tomato paste. Add the finely chopped garlic and fry briefly. Add the peeled and chopped tomatoes with the sausage and simmer with salt and sugar. If desired, add a finely chopped pepperoncini. Cover and simmer everything over low heat for about 30 minutes. Meanwhile, bring a pot of water to a boil, season with salt, and cook the pasta according to the package instructions. If the sauce reduces too much, add a little pasta water. Just before the pasta is finished cooking, add the basil and parsley to the sauce. Drain the pasta, cooked al dente, and mix with the seasoned sauce. Arrange on plates, garnish with a basil leaf if desired, and sprinkle with plenty of fresh Parmesan cheese.