Penne with salsicce ragout

Name: Penne with salsicce ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Carrots; 500 g Leeks (leek); 1 Garlic clove; 2 TABLESPOONS Olive oil; 6 Salsicce sausages (approx. 50 g each; Italian fennel bratwurst; alternatively 4 coarse bratwursts of approx. 80 g each); 400 g Penne noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sugar; 1 TEASPOON Fennel seed; 5 Stem(s) Basil; 4 TABLESPOONS grated parmesan cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Carrots
500 g Leeks (leek)
1 Garlic clove
2 TABLESPOONS Olive oil
6 Salsicce sausages (approx. 50 g each; Italian fennel bratwurst; alternatively 4 coarse bratwursts of approx. 80 g each)
400 g Penne noodles
7-10 Tbsp Salt
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sugar
1 TEASPOON Fennel seed
5 Stem(s) Basil
4 TABLESPOONS grated parmesan cheese

Directions

1
Peel and wash the carrots. Clean and wash the leeks and chop them finely. Peel and chop garlic. Heat the oil in a large pan. Press sausage meat in balls from the skin directly into the hot oil. Fry well all around. Take out and let drain on kitchen paper. Cook the noodles in boiling salted water according to the instructions on the packet
2
Add carrots, leek and garlic to the hot frying fat and fry. Add the tomato paste and sauté while stirring. Deglaze with tomatoes, season with salt, cayenne pepper, sugar and fennel. Add the meatballs and let everything simmer for 8-10 minutes
3
Wash the basil, dab dry, put something aside for garnishing. Cut the rest into fine strips. Drain the pasta and let it drain. Season sauce again. Mix the pasta and basil into the sauce. Sprinkle with parmesan and serve garnished with basil