Penne with salsiccia dumplings
very easy
50 mins
50 mins
Ingredients
- 2 Onions
- 1 Garlic clove
- 1 TABLESPOON Oil
- 4 Salsiccia sausages (approx. 80 g each; Italian sausage with fennel)
- 1 red chilli pepper
- 1 TABLESPOON Tomato paste
- 1 package (500 g) chunky tomatoes
- 1 TABLESPOON dried ital. Herbs
- 1 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp salt and coarse pepper
- 7-10 Tbsp Sugar
- 1/2 potty Thyme
- 125 g Buffalo Mozzarella
- 500 g Noodles (e.g. penne)
- 150 g frozen peas
Directions
- 1
Peel and finely dice the onions and garlic. Heat the oil in a large pan (with lid). Press salsiccia sausage meat directly from the skin as dumplings into the hot oil.
- 2
Fry over medium heat for about 5 minutes. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Remove the meatballs. Sauté onions, garlic and chili in the frying fat.
- 3
Stir in tomato paste and sweat it. Add the chopped tomatoes and 200 ml water, bring to the boil. Stir in dried herbs and stock. Simmer covered for about 10 minutes.
- 4
Bring 3-4 l water to the boil with 1 tbsp. salt. Wash thyme, shake dry and chop except for a little bit for garnishing. Drain mozzarella and cut into small pieces.
- 5
Pour penne into boiling salted water and cook according to package instructions. Add the frozen peas, salsiccia dumplings and thyme to the sauce and continue cooking for about 5 minutes.
- 6
Season the sauce with approx. 1 teaspoon sugar and possibly salt and pepper. Drain the pasta and mix with sauce and mozzarella. Serve and sprinkle with coarse pepper.
Nutrition Facts
860 kcal
101 g
32 g
36 g
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