Pasta with sausage and lentil ragout

Ingredients for 2 servings:

• 1 jar mountain lentils, alternatively Pardina-Lentils, approx. 200 ml
• 350 g pasta, preferably Gemelli or Casarecce
• 300 g sausage
• 4 large tomatoes
• 1 onion(s), red
• 1 garlic clove(s)
• 2 tbsp tomato paste, concentrated
• 1 shot of balsamic vinegar, dark, alternatively red wine
• 4 tbsp olive oil for frying
• e.g. rosemary, fresh or dried
• Agave syrup or honey
• salt and pepper
• possibly water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

hearty ragout

Pre-cook the lentils in a little salted water until al dente. In the meantime, put a pan on the heat and heat a good splash of olive oil. Peel and finely dice the onion and garlic, then sauté over medium heat. Score the salsiccia, remove the skin, and tear or cut the sausage into small pieces. Then add the sausage to the pan and fry lightly. Dice the tomatoes, but remove the liquid insides and seeds, and add them to the pan. Chop the rosemary or add dried rosemary. Then add the tomato paste and fry it gently, then deglaze with balsamic vinegar. If necessary, add a little more water to create a smooth, not too dry mixture. It shouldn’t be too saucy, although it may still reduce a little and the lentils will absorb the liquid. Now drain the lentils and add them too. Place a lid on the pan and let the ragù simmer gently for 20 minutes, stirring occasionally. Finally, season everything with salt, pepper, and a little sweetener (honey or agave syrup). Drain the cooked pasta and fold it into the ragù. Serve. If you like, you can add Parmesan or Pecorino cheese. This is enough for two very large eaters, but you can adjust the amount to your liking.