Penne with hack and salsicce
easy
60 mins
60 mins
Ingredients
- 1 medium onion
- 1 Garlic clove
- 1 Branch rosemary
- 4 large sage leaves
- 1/2 bunch flat leaf parsley
- 1 Pot of basil
- 1 Salsicce , scalded, approx. 80 g (fennel sausage)
- 2-3 TABLESPOONS Olive oil
- 300 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Bay leaf
- 150 ml dry red wine
- 500 g chunky tomatoes
- 200 ml clear soup
- 400 g Penne Rigate
- 2 TABLESPOONS Butter
- 30–40 g freshly grated Parmesan cheese
Directions
- 1
Peel onion and garlic. Chop the onion finely, chop the garlic. Wash rosemary, sage, parsley and basil and shake dry. Put some basil aside for garnishing. Chop rosemary and sage. Cut the salsicce into thin slices
- 2
Heat the oil in a large pan, fry the salsicce briefly while turning and remove. Add minced meat to the hot frying oil and fry until crumbly. Finally add onions, garlic, rosemary and sage and fry briefly. Season with salt and pepper, add salsicce and bay leaf and deglaze with red wine. Let it boil down at high heat. Add tomatoes and stock and simmer for about 30 minutes
- 3
Prepare the pasta in boiling salted water according to the instructions on the packet. Cut parsley and basil into fine strips, except for a little for sprinkling, and add to the sauce about 5 minutes before the end of cooking time. Season to taste with salt and pepper. Drain the pasta on a sieve and mix with the sauce. Leave to stand briefly. Heat butter in a pot. Arrange penne with salsiccia on plates. Drizzle liquid butter over them and sprinkle with Parmesan cheese and remaining herbs. Garnish with basil
Nutrition Facts
780 kcal
77 g
34 g
34 g
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