Noodles with sausage balls and leek
50 mins
50 mins
Ingredients
- 1 Stalk leek (approx. 250 g)
- 1 Branch rosemary
- 1 Garlic clove
- 1 (150 g) uncooked sausage
- 1 TEASPOON Olive oil
- 1 TEASPOON Tomato paste
- 100 ml dry white wine or meat broth
- 100 ml Broth (meat broth if necessary)
- 7-10 Tbsp Salt
- 350 g N
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cayenne pepper
Directions
- 1
Cut the leek lengthwise in half, wash, clean and chop into small pieces. Wash the rosemary, shake dry, pluck the needles and chop very finely. Peel the garlic clove.
- 2
Press the sausage mixture in small pieces from the skin into a bowl. Form small dumplings with moistened hands.
- 3
Heat the oil in a shallow pan and fry the sausage meatballs on a low heat for about 5 minutes until brown all over.
- 4
Add leek pieces and rosemary and fry briefly. Bring plenty of salted water to the boil in a large pot.
- 5
Press garlic through a garlic press to the leeks. Stir in tomato paste and fry everything for another 1 minute.
- 6
Add the wine and stock, bring to the boil, cover the sauce and simmer over a medium heat for 15 minutes. Meanwhile cook the pasta in boiling salted water according to the instructions on the packet until al dente.
- 7
Salt and pepper the pasta sauce and season with cayenne pepper. Drain the pasta, let it drain and serve with it.
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