Super simple, wonderfully decadent cheese pasta

Ingredients for 4 servings:

• 500 g fusilli (spirelli)
• 1 onion(s)
• 250 g meat sausage
• 200 ml vegetable stock
• 500 ml ketchup
• salt and pepper
• e.g. Gouda, young, grated, or other grated cheese
• some sauce thickener
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the onion and sausage and fry in a little oil in a sufficiently large pot. Don’t forget to stir. When the onions look good and the sausage has browned here and there, deglaze both with about 200 ml of stock and let simmer for a while. In the meantime, cook the pasta as usual or according to the package instructions, preferably in a slightly larger pot. After the sauce has boiled briefly, add all of the ketchup. Fill the empty bottle with a little water, shake the bottle, and add the ketchup water to the sauce. Don’t use too much water, otherwise the sauce will taste too watery. Season the sauce with pepper and salt and simmer gently on low heat to prevent it from burning. Drain the cooked pasta and leave it in the pot to dry. Once the sauce has simmered for at least 10 minutes, thicken it with a little sauce thickener according to the package instructions. Add the sauce to the drained pasta in the pot, grate in the cheese, and stir well until the cheese has blended with the rest of the sauce. It’s important that the sauce tastes nice and ketchupy, as the cheese will counteract the flavor, so don’t use too much water. You can also serve the pasta and sauce separately as usual, but then they wouldn’t be decadent cheesy pasta. The sauce will have a much more intense ketchup flavor. Kids love this kind of ketchup pasta.