John Myers
Penne with Salsiccia Dumplings
The perfect penne with salsiccia dumplings recipe with a picture and simple step-by-step instructions.
- 400 g Salsiccia Mettwurst
- 1 Onion
- 1 Chinese garlic
- 1 Red chilli pepper
- 2 small doses Peeled and diced tomatoes
- 100 g Mushrooms
- 1 tbsp Tomato paste
- 500 g Penne
- 125 g Parmesan shaved
- 2 Branches Rosemary
- 0,5 pot Basil
- Salt, pepper, sugar
- Peel and finely dice the onions and garlic. Remove the seeds and the white skin from the chilli pepper, also dice finely. Clean the mushrooms and cut them into leaves.
- Heat some OIL in a pan and press the Salsiccia sausage meat directly into the pan, fry it over medium heat for approx. 5 minutes and remove it from the pan.
- Briefly toast the onion, garlic, chilli and mushroom in the frying fat. Stir in the tomato paste and roast briefly. Add the canned tomatoes and season with the finely chopped rosemary, salt, pepper and a little sugar. Put the salsiccia dumplings back into the pan and cover and let simmer for about 10 minutes.
- Just before serving, season to taste again and stir in the basil cut into strips.
- Cook the pasta according to the instructions on the packet and roughly slice the Parmesan.
- Arrange the penne with the sauce in a deep plate and sprinkle with the Parmesan.
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