Sausage alla Schorsch

Ingredients for 4 servings:

• 6 sausages
• 2 tbsp fennel seeds
• 1 tbsp olive oil
• 300 g tagliatelle pasta
• 2 tbsp tomato paste
• 6 tbsp water
• 2 tbsp olive oil
• 2 tbsp oregano or Italian herb mix
• 8 cherry tomatoes, possibly more or zucchini
• 1 bag of freshly grated Parmesan cheese
• 1 bunch basil, fresh
• Salt and pepper, colorful
• Chili flakes (pepper flakes)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Remove the sausage meat from its skin and form small balls or pieces from the sausage meat. Fry in a pan or on a grill pan with a little oil and the fennel seeds until the sausage meat is lightly browned. Then keep warm. Mix the tomato paste with the water, oil, and oregano or herbs and bring to a boil. Simmer slightly and let it thicken. I usually use this time to grill the sausage meat alongside. Add the halved or quartered cherry tomatoes to the sauce and cook until cooked to your liking. It’s always nice when it still has a bit of a bite. Season with salt and pepper to taste; if you like it spicier, add hot pepper flakes. You can also serve the flakes on the table. While cooking the sauce, cook the pasta, then drain and let it drain. Finally, return the pasta to the pot after draining, add the sausage meat and sauce, and mix everything well. To serve, sprinkle with Parmesan cheese and garnish with basil leaves. This recipe serves 4 people, assuming an appetizer and possibly dessert. Without appetizer and dessert, the recipe serves 2. Tips: If you like it spicier, you can buy the spicy/spicier version of the sausage. Fennel seeds aren’t for everyone; the seeds are roasted with the sausage and tend to stay hard. This could be omitted, but it does enhance the fennel flavor of the sausage.