John Myers
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Spaghetti with Chilli-zucchini Sauce and Hazelnuts
The perfect spaghetti with chilli-zucchini sauce and hazelnuts recipe with a picture and simple step-by-step instructions.
Spaghetti:
- 200 g Spaghetti [note package information]
- 0,75 l Water
- 1 tsp Salt flavored
Chili-zucchini sauce:
- 0,5 l Sweet Hot Chili Sauce e.g. from my KB
- 100 g Diced zucchini
- 2 piece Chopped tomato
- 1 piece Diced carrot
- 1 piece Spring onions fresh, cut
- 0,1 l Cooking liquid [pasta water]
Spaghetti topping:
- 1 tbsp Cafe de Paris herb butter, e.g. from my KB
- 2 tbsp Hazelnuts, shaved
- 1 piece Ring cabbage sausage, sliced
Spaghetti and Sauce:
- Let the spaghetti cook in the salted water until aldente, while chopping the zucchini, the diced carrots and the spring onions and frying them in the pan, heating the chilli sauce (already boiled down in the glass).
Servings:
- Put everything together, first the sauce, then the spaghetti and the vegetable pieces on the serving plate and top with the topping (boiled cabbage sausage, hazelnuts and herb butter).
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