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Spaghetti with sausage ragout

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Ingredients for 4 servings:

  • 4 tbsp oil
  • 4 pairs of sausages (Vienna)
  • 2 onions
  • 1 tbsp paprika powder, sweet
  • 1 tbsp tomato paste
  • 1 tsp oregano, shredded
  • 1 can tomato(s), chunky, 375 g
  • 100 ml meat broth, instant
  • some salt
  • some pepper, freshly ground
  • 100 g peas, frozen
  • 400 g spaghetti (fork-sized)
  • some Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat oil in a pan. Cut the sausages into thick slices. Peel and dice the onions, and fry in the oil until translucent. Add the sausage slices and fry. Stir in the paprika, tomato paste, and oregano. Add the chopped tomatoes and pour in the broth. Season with salt and pepper. Stir in the peas and simmer for about 10 minutes. Meanwhile, cook the pasta in plenty of boiling salted water until al dente, drain well, and set aside. Mix the pasta into the sausage ragout and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato cheese

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