Rigatoni all’amatriciana

with Glocken-Beune Air-Dried Mettwurst Sausage


Serves 4

Preparation time: 25 min
Cooking time: approx. 12 min


400 g of penne
600 g of tomatoes
1 large onion
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
1/2 tsp sugar

Parsley as a garnish



  1. 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.
  2. Wash the tomatoes, remove the stalks and finely chop.
  3. 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.
  4. Allow the sauce to simmer for 8–10 minutes, then mix with the cooked, drained pasta and arrange on plates.

Serve garnished with parsley.