Spaghetti garnished with cured fennel sausage and beef ragù served with salad
The spaghetti with sausage, fennel seeds and sauce are cooked by breaking the garlic to which Iwill add the fennel seeds and garlic while separately Iwill fry the sliced onion to which I will add the sausage until it has taken color. At the end I will add the pasta to the sauce and serve with grated Parmesan.
The question in these days of heat is always the same: what can you eat fresh and tasty and above all quick to prepare? Spaghetti and salad can be the right answer. Very easy it will be better than the classic pasta salad and can be kept in the fridge and consumed for a summer lunch or dinner or to take to the beach. So let's see how to prepare it perfectly.
Ingredients
Garlic 2 cloves Fennel seeds 2 tsp Extra virgin olive oil 3 tablespoons White onion 1 Sausage 4 Thyme 1 tablespoon Red wine 100 ml Tomato pulp 400 g Pasta 400 g Parmigiano Reggiano to taste
Preparation
Break the garlic using mortar and pestle, adding the fennel seeds and a pinch of salt. Otherwise chop the seeds with a pepper mill and crush the garlic. Heat the oil in a large pan and fry the sliced onion for a few minutes over low heat to soften it. Chop the sausage meat with your hands and add it to the onions. Continue cooking over medium-high heat until the meat has taken color. Season with salt and pepper, add the crushed garlic, fennel and thyme leaves. Mix the ingredients briefly before adding the wine, then continue stirring by scratching from the bottom of the pan the pieces of meat left attached, which will serve to enrich the flavor of the sauce. Cook for another 5 minutes or until the wine is absorbed, then add the tomato and let it simmer for about 10 minutes. Meanwhile, cook the pasta al dente in a pot of boiling salted water. Drain the pasta quickly and add it to the sauce, stirring. Last final step, a nice and generous sprinkling of grated Parmesan, salt and pepper to taste. Our spaghetti salad is ready both to be consumed immediately or later. Enjoy your meal.
The spaghetti with sausage, fennel seeds and sauce are cooked by breaking the garlic to which Iwill add the fennel seeds and garlic while separately Iwill fry the sliced onion to which I will add the sausage until it has taken color. At the end I will add the pasta to the sauce and serve with grated Parmesan.
The question in these days of heat is always the same: what can you eat fresh and tasty and above all quick to prepare? Spaghetti and salad can be the right answer. Very easy it will be better than the classic pasta salad and can be kept in the fridge and consumed for a summer lunch or dinner or to take to the beach. So let's see how to prepare it perfectly.
Ingredients
Garlic 2 cloves
Fennel seeds 2 tsp
Extra virgin olive oil 3 tablespoons
White onion 1
Sausage 4
Thyme 1 tablespoon
Red wine 100 ml
Tomato pulp 400 g
Pasta 400 g
Parmigiano Reggiano to taste
Preparation
Break the garlic using mortar and pestle, adding the fennel seeds and a pinch of salt. Otherwise chop the seeds with a pepper mill and crush the garlic. Heat the oil in a large pan and fry the sliced onion for a few minutes over low heat to soften it. Chop the sausage meat with your hands and add it to the onions. Continue cooking over medium-high heat until the meat has taken color. Season with salt and pepper, add the crushed garlic, fennel and thyme leaves. Mix the ingredients briefly before adding the wine, then continue stirring by scratching from the bottom of the pan the pieces of meat left attached, which will serve to enrich the flavor of the sauce. Cook for another 5 minutes or until the wine is absorbed, then add the tomato and let it simmer for about 10 minutes. Meanwhile, cook the pasta al dente in a pot of boiling salted water. Drain the pasta quickly and add it to the sauce, stirring. Last final step, a nice and generous sprinkling of grated Parmesan, salt and pepper to taste. Our spaghetti salad is ready both to be consumed immediately or later. Enjoy your meal.
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