Spaghetti with fiery tomato-casseler sauce
easy
45 mins
45 mins
Ingredients
- 1 yellow pepper
- 200 g Spring onions
- 1 red chilli pepper
- 300 g released Kasseler cutlet
- 1 can(s) (850 ml) peeled tomatoes
- 2-3 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 4-5 Stem(s) Thyme
- 400 g Spaghetti
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Clean, wash and drain the peppers and spring onions. Cut the bell peppers into small pieces and the spring onions into rings. Wash chilli pepper, cut lengthwise, remove seeds and cut into fine rings.
- 2
Dice cured pork. Drain the tomatoes and collect the juice. Cut the tomatoes into pieces. Heat the olive oil in a pot and fry the sausage briefly. Add the bell peppers, spring onions and chilli, braise briefly and stir in the tomato paste.
- 3
Deglaze with tomato juice and stock. Add tomato pieces and some salt and simmer covered for about 15 minutes. Wash the thyme, dab dry and remove the leaves from the stems. Add the thyme to the sauce, except for a few leaves for garnishing.
- 4
Cook spaghetti in plenty of boiling salted water for about 8 minutes. Season tomato sauce to taste and add some sauce thickener as desired and bring to the boil again briefly. Drain spaghetti and arrange on a plate with the sauce.
- 5
Sprinkle with remaining thyme. Grated Parmesan cheese is delicious with it.
Nutrition Facts
690 kcal
79 g
22 g
33 g
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