45 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
1/2 onion
1 garlic clove
1 tsp olive oil
4 Italian sausages (salsiccia) (approx. 400g)
100 ml red wine
1 sprig of rosemary
1 tin of chopped tomatoes (400 ml)
1 tsp fennel seeds
1 tsp ground coriander
salt
pepper
100 g fresh pasta
Zubereitung
- Peel and finely dice the garlic and onion.
- Slice the salsiccia lengthways and scrape out the sausage meat.
- Heat the oil in a pan.
- Sauté the onion and garlic cubes in the heated oil until the onion cubes are translucent.
- Add the sausage meat to the onion cubes in the pan and fry vigorously for approx. 5 minutes, stirring occasionally.
- Deglaze the browned sausage meat with the red wine and reduce until it no longer smells of alcohol.
- Strip the rosemary needles from the stem against the grain and finely chop the needles with a wide kitchen knife.
- Grind the fennel seeds in a mortar.
- Add the rosemary, fennel, coriander and half the tin of chopped tomatoes to the deglazed sausage meat.
- Season the sauce to taste with salt and pepper.
- Reduce the sauce for about 15 minutes, stirring occasionally, until it is thick.
- Pour the water into a medium saucepan, add plenty of salt and bring to the boil.
- Cook the fresh pasta in the bubbling water for approx. 3 minutes until it is “al dente”.
- Pour some of the pasta water into a small bowl.
- Drain the pasta and mix with the salsiccia and tomato sauce.
- Adjust the consistency with a little pasta water if necessary.
UNser TIPP
The best way to cut the rosemary needles is to turn the wide kitchen knife into a cradle knife. The front part of the knife remains in contact with the cutting surface of the board. Place your free hand on the back of the knife. The blade is moved over the rosemary needles, alternating with the cutting hand and cutting them. The spaghetti can be replaced with any type of pasta.
