Wine sausage in tomato sauce with pasta
You don't just have to fry or bake the wine sausage, it's also great in tomato sauce with pasta. If you have any leftovers, it's great as a take-away lunch the next day. Or you can freeze it for about 1 month.
Ingredients · Servings For 4–6 people
- 2 tbsp vegetable oil
- 500 g wine sausage
- 1 onion
- 500 ml beef broth
- 400 g canned tomatoes, chopped
- 500 ml tomato passata - puree
- 4 pieces celery stalks
- 2 pcs carrots
- 400 g boiled white beans
- 1 tsp oregano
- 1 tsp roasted garlic
- 1 tsp chili sauce
- 300 g pasta
- 1 handful parsley
- 1 handful cherry tomatoes
Method · 49 min
- In a large pot, fry the wine sausage in oil until golden brown and cooked through. Then remove it to a plate and remove any excess fat from the pot. Fry the onion in the remaining oil until translucent.
- Pour in the stock, tomatoes, passata, celery, carrots, beans, oregano, thyme, garlic powder, chili sauce, pepper to taste. Bring to a boil. Reduce heat; cover and cook for about 15 minutes. In the meantime, cut the wine sausage into 2–3 cm pieces.
- Add the pasta and parsley and cook, covered, until the pasta is tender, 10-14 minutes. Five minutes before the end of cooking, add the chopped wine sausage and heat through. If the mixture thickens too much without the pasta being tender, stir in hot water. Serve sprinkled with more parsley and tomatoes. You can also garnish with fresh oregano and thyme if you have them on hand.