Pasta: Spaghetti and Tomato Sauce with Grated Parmesan (with Sausages)

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 43 kcal


  • 0,5 Chopped onion
  • 5 tbsp Butter rapeseed oil
  • 1 tbsp Chickpea flour gluten free
  • 1 packet Sieved tomatoes
  • Salt and pepper
  • 1 tsp Sugar
  • Sprinkles of lemon or lime
  • 1 handful Gluten free spaghetti
  • Italian Parmesan


  • Sweat the chopped onion in the butter rapeseed oil (you can also use oil or margarine), dust with the chickpea flour and sweat it out.
  • Then fill up with the tomato puree, bring to the boil and, if desired, dilute a little with water (one likes the sauce thicker, the other likes it thinner)
  • Top off with salt, pepper and the sugar, with a dash of lemon or lime.
  • Cook the spaghetti in salted water until al dente and put in a colander, let it drain, quench briefly (everyone can decide for yourself) and then arrange the plates. If you like, like us, you can add 1-2 sausages to it.
  • Round off everything with grated Parmesan --- Enjoy your meal ----


Serving: 100gCalories: 43kcalCarbohydrates: 10.3gProtein: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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