Ragú di Salsiccia con Pasta Paglia e Fieno

Italian Bratwurst or sausage.

These ones are seasoned with fennel seeds, very typical.

Ragú is the name of all meat sauces. The most famous is the world wide known Bolognese sauce. But do not visit Bologna and order Spaghetti bolognese. The locals wont like it.

I had 3 sausages left from an other dish. Some vegetables went into the sauce and a jar of tomato passata. The first thing to do was peeling off the casing from the sausage.

Recipe for 3:
3 salsiccia sausages with fennel
10 cm white of a leek
3 spring onions
2 large cloves of garlic
1/2 large red bell pepper
100 ml white wine
400 ml tomato passata
1 tbsp oil
Salt, pepper
Thyme
1 tsp hot paprika powder
250 g Pasta paglia e fieno (straw and hay)
Grana Padano cheese

In a little oil saute the chunks of sausage for 5 min. Add chopped leek, onions and garlic. Season with salt, pepper and thyme.
Cook until onions are a bit soft, then add the cubed bell pepper. Now add the wine.

Now you can cook the pasta. It should be ready together with the sauce.

REMEMBER: the sauce always waits for the pasta, never the other way round.

After a couple of minutes to reduce the wine, add the tomato passata.
Add paprika and cook to reduce the sauce a bit. Taste for seasoning.

Serve on top a bed of pasta and add some cheese.