John Myers
Salsiccia Pasta
The perfect salsiccia pasta recipe with a picture and simple step-by-step instructions.
- 4 piece Salsiccia Mettwurst
- 150 g Celery sticks
- 200 g Mushrooms brown
- 200 g Snail pasta
- 4 tbsp Rapeseed oil
- 150 ml Liquid cream
- 1 bunch Parsley
- 40 g Parmesan cheese
- Salt and pepper
- Press the roast of the sausages out of the skin into small dumplings. Clean the celery and cut into fine strips. Clean the mushrooms and cut into slices about 1/2 cm thick.
- Cook the pasta in plenty of boiling salted water according to the instructions on the package. Heat 2 tablespoons of oil in a pan, fry the mushrooms until brown over high heat and remove.
- Heat up 2El oil, put the salsiccia balls in the pan and brown them all over, add the celery and fry briefly. Deglaze with 150 ml of water and cream, bring to the boil and simmer uncovered for 3 minutes.
- Add the mushrooms and simmer for another 2 minutes. Only now season the sauce with salt and pepper, as the salsiccia is very spicy. Pluck the parsley and chop finely. Slice the Parmesan.
- Drain the pasta, collecting 150 ml of the cooking water. Add both with the parsley to the pan and mix in. Then serve and serve sprinkled with Parmesan.
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