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Spicy Sausage Pasta

Prep Time: 10 minutes
Cooking Time: 10 minutes
Calories per serving: 530
 
servings
  • 1 clove garlic
  • 40 g celery or celeriac
  • 1 carrot
  • 2 sausages
  • 1 tsp oregano
  • 1 tsp chili flakes
  • 1 tsp sage
  • 1 tsp fennel seeds
  • salt, pepper
  • 50 ml red wine
  • 1 can tomatoes
  • 150 g pasta
  • parmesan
  1. 1 clove garlic • 1/4 onion • 40g celery • 1 carrot • 2 sausages
    Mince the garlic, finely dice the onions and grate the carrot and celery. Remove the skin from the sausages and crumble them into small pieces. Bring a pot of salted water to a boil.
  2. 1tsp oregano • 1tsp chili flakes • 1tsp sage • 1tsp fennel seeds
    Heat some olive oil over medium heat and sautee the garlic, onions, carrots and celery until slightly softened. Add the sausages and fry on medium-high heat until the sausage is browned. Add the spices and fry for another 30 seconds.
  3. 50ml red wine • 1 can tomatoes • 150g pasta
    Deglaze with the red wine and cook off most of the liquid. Add the tomatoes, mix thoroughly and let simmer while cooking the pasta to package instructions.
  4. Season the sauce to taste, then combine with the pasta and divide onto plates. Top with parmesan.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Calories per serving: 530
 
servings
  • 1 clove garlic
  • 40 g celery or celeriac
  • 1 carrot
  • 2 sausages
  • 1 tsp oregano
  • 1 tsp chili flakes
  • 1 tsp sage
  • 1 tsp fennel seeds
  • salt, pepper
  • 50 ml red wine
  • 1 can tomatoes
  • 150 g pasta
  • parmesan
  1. 1 clove garlic • 1/4 onion • 40g celery • 1 carrot • 2 sausages
    Mince the garlic, finely dice the onions and grate the carrot and celery. Remove the skin from the sausages and crumble them into small pieces. Bring a pot of salted water to a boil.
  2. 1tsp oregano • 1tsp chili flakes • 1tsp sage • 1tsp fennel seeds
    Heat some olive oil over medium heat and sautee the garlic, onions, carrots and celery until slightly softened. Add the sausages and fry on medium-high heat until the sausage is browned. Add the spices and fry for another 30 seconds.
  3. 50ml red wine • 1 can tomatoes • 150g pasta
    Deglaze with the red wine and cook off most of the liquid. Add the tomatoes, mix thoroughly and let simmer while cooking the pasta to package instructions.
  4. Season the sauce to taste, then combine with the pasta and divide onto plates. Top with parmesan.