with Glocken-Beune Air-Dried Mettwurst Sausage
Preparation time: 25 min
Cooking time: approx. 12 min
|400 g||of penne|
|600 g||of tomatoes|
|1||clove of garlic|
|2 tablespoons||of olive oil|
|250 g||of Glocken-Beune Air-Dried Mettwurst Sausage|
|2 tablespoons||of tomato purée|
Chilli powder to taste
|100 ml||of vegetable stock|
|Salt, freshly ground pepper|
Parsley as a garnish
- Cook the pasta in sufficient boiling salt water in accordance with the instructions on the packet until al dente. Pour the water off and leave to drain.
- Wash the tomatoes, remove the stalks and finely chop.
- Peel the onion and garlic and chop very finely. Sweat briefly in hot oil in a saucepan, then chop the mettwurst sausage finely and add to the pan. Then add the tomatoes, tomato purée and chilli powder, fry briefly, and then douse with the vegetable stock. Season to taste with salt, pepper and sugar.
- Allow the sauce to simmer for 8–10 minutes, then mix with the cooked, drained pasta and arrange on plates.
Serve garnished with parsley.