Sausage spaghetti, light and delicate
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- 400 grams of spaghetti
- 200 grams of sausage meat (skin 2 or 3 sausages)
- 4 spoons of olive oil
- 25 grams of butter
- 4 garlic cloves
- a bit of rosemary
- 6 sage leaves
- a pinch of fin erbe
- a pinch of black pepper
- ½ kg tomato juice
- 1 glass white wine
- 4 red tomatoes peeled, drained and the seeds removed
- salt
- grated parmesan cheese
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In
a small fry-pan put the well crumbled sausage meat in the cold oil place
the pan on a medium heat and cook, stirring continuously, enough to melt
the fat and the meat but not allowing it to brown. In the meantime blend
the garlic, rosemary, sage, herbs and pepper with the butter and a scoop
of hot water. Pour this over the sausage in the pan and cook over medium
heat for 4-5 minutes stirring and mixing well, then add the wine. Turn up
the heat and evaporate the wine for 4 minutes then also add the tomato juice
. Stir again and allow to boil gently for 4-5 minutes stirring and mixing
well, then add the raw tomatoes cut into small pieces. Bring back to the
boil and remove at once. Cook the spaghetti in fairly salty water, and toss
in the sausage sauce with a few spoons of the pasta cooking water. Serve
with loads of parmesan cheese. |
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