Pasta with tomatoes and sausages
4 servings
50 minutes
Pasta with tomatoes and sausages embodies the rich flavors and traditions of Italian rustic cuisine. Its roots delve into the depths of home cooking, where simple ingredients transform into hearty and soulful dishes. The aromatic blend of fresh tomatoes, spicy sausages, and fragrant herbs creates a warm, rich flavor filled with notes of fennel, rosemary, and basil. Spicy chili flakes add a hint of heat, while balsamic vinegar balances sweetness and acidity. Thanks to creamy parmesan and generous olive oil, the pasta achieves a delicate texture that pairs perfectly with penne. This dish is served as a cozy dinner for family or friends, filling the evening with the Mediterranean warmth and the taste of true Italy.
1
Clean the onion, carrot, and celery, then finely chop them along with the basil stems (set the leaves aside).
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Green basil: 30 g
2
Place a large skillet over medium heat with olive oil, then squeeze the sausage meat into the skillet, breaking it up with a wooden spoon as you go. Fry for 2 minutes, then add fennel seeds, oregano, chili flakes, and rosemary leaves.
- Olive oil: 30 ml
- Small sausages: 250 g
- Fennel seeds: 1 teaspoon
- Dried oregano: 1 teaspoon
- Chili flakes: pinch
- Rosemary: 1 sprig
3
Add chopped vegetables and basil stems, then peel and finely grate the garlic. Cook for 10 minutes or until soft, stirring occasionally.
- Garlic: 4 cloves
4
Pour balsamic vinegar into the pan and let it bubble and reduce in volume.
- Balsamic vinegar: 2 tablespoons
5
Mash the tomatoes with clean hands and add them to the pan, then add a glass of water and larger basil leaves. Bring to a boil and simmer on low heat for 20 minutes or until thickened.
- Pelati (whole peeled tomatoes): 800 g
- Green basil: 30 g
6
Boil the pasta in salted boiling water according to the package instructions for about 10 minutes, then drain the water, leaving a full cup of cooking water.
- Penne: 300 g
7
Place the pasta in the skillet, adding a little of the cooking water if necessary. Taste and season with salt and black pepper, then remove from heat.
- Salt: to taste
- Ground black pepper: to taste
8
Grate the parmesan finely, sprinkle with the remaining basil leaves, and drizzle with first-pressed olive oil.
- Parmesan (Parmigiano Reggiano): 40 g
- Green basil: 30 g
- Extra virgin olive oil: to taste