John Myers
Sausage Spaghetti in Tomato Sauce
The perfect sausage spaghetti in tomato sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Tomatoes
- 1 tbsp Sugar
- 4 piece Wiener sausages
- 60 g Spaghetti
- Salt and pepper
- 0,5 tsp Dried oregano
- 2 Stems Basil
- Preheat the oven to 220 degrees (fan oven 200 degrees). Cut off the stalk from the tomatoes. Sprinkle the sugar on a baking sheet and place the tomatoes on the sheet with the cut surface facing down. Bake in the hot oven in the upper third for 20 minutes, until the tomato skin bursts and the pulp loosens.
- In the meantime, cut the sausages into pieces about 2 cm wide and pierce 3 spaghetti each.
- Take tomatoes out of the oven and peel off the skin with the help of a pair of pliers. Mash the tomatoes on the baking sheet and stew in a hot oven at 200 degrees (convection 180 degrees) for another 15 minutes.
- Boil a large saucepan full of water and season with salt. Add the sausage spaghetti. The water should no longer boil, simmer gently over medium heat for about 12 minutes, until the spaghetti is cooked through.
- Place the tomatoes from the baking tray in a bowl. Season with salt, pepper and oregano. Drain the sausage spaghetti and mix into the tomatoes while dripping wet. Pluck the basil leaves and spread over the sausage spaghetti.
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