Spaghetti with three tomato sauces

Name: Spaghetti with three tomato sauces
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 2 Onions; 3-4 Garlic cloves; 1250 g Tomatoes; 3 1/2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 250 ml Vegetable broth (instant); 500 ml Tomato juice; 1 (350 g contents, 200 g drained weight) Cup of shrimps in brine; 2 Branches of rosemary; 15 g pickled green pepper (pickled in cognac); 500 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 TEASPOON Sugar; 7-10 Tbsp Sweet peppers; 100 g Mild smoked cubed cottage ham; 100 g Whipped cream; 1-2 TEASPOONS Curry; 75 g Apricot Jam; 7-10 Tbsp Basil, rosemary, parsley and apricots

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

2 Onions
3-4 Garlic cloves
1250 g Tomatoes
3 1/2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
250 ml Vegetable broth (instant)
500 ml Tomato juice
1 (350 g contents, 200 g drained weight) Cup of shrimps in brine
2 Branches of rosemary
15 g pickled green pepper (pickled in cognac)
500 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 TEASPOON Sugar
7-10 Tbsp Sweet peppers
100 g Mild smoked cubed cottage ham
100 g Whipped cream
1-2 TEASPOONS Curry
75 g Apricot Jam
7-10 Tbsp Basil, rosemary, parsley and apricots

Directions

1
Onions peel and chop finely. Peel garlic and chop very finely. Clean, wash and cut the tomatoes into large cubes. Heat 3 tablespoons of oil in a large frying pan, add 3/4 of the onions and garlic and fry until translucent while turning.
2
Add tomato paste, sweat, add tomatoes, braise for about 8 minutes. Deglaze with stock and tomato juice, bring to the boil, cover and braise over medium heat for 12-15 minutes. In the meantime, rinse shrimps with cold water and drain well in a sieve.
3
Wash the rosemary, dab dry and pluck the needles from the stalks. Chop finely. Drain the pepper in a small sieve. Put noodles in plenty of boiling salted water, bring to the boil and cook for about 9 minutes.
4
Season the basic sauce with salt, pepper, sugar and paprika to taste. Dice the ham in a pan without fat. Add rosemary. Add 1/3 of the sauce, add cream, bring to the boil and keep warm.
5
Heat the remaining oil in a small pot, fry the remaining onions until translucent, dust with curry and sauté briefly. Add the second third of the basic sauce, bring to the boil briefly and keep warm. Add the shrimps before serving.
6
Bring the rest of the sauce to the boil, stir in apricot jam and pepper and keep warm. Drain the spaghetti and quench. Serve spaghetti and various sauces to taste, garnished with basil, rosemary, parsley and apricot wedges.