This is a Tuscan recipe.
There are lots of different ways to prepare this pasta dish. I used up some of my home grown tomatoes and made them in to a passata. For additional color I used some tomato paste.
The heat in this dish comes from one dried red chili. The Tuscans love their spicy dishes. But one was just enough.
I had leftover toasted Panko breadcrumbs with fried garlic from two days ago. I used these with only a little Grana Padano cheese to bind the sauce in the end.
Recipe for 2:
2 salsiccia sausages (with fennel)
180 g short pasta
15 black olives, destoned
2 shallots, 2 garlic cloves, 1 red dried chili, oregano, rosemary, thyme, salt and pepper
1 tbsp tomato paste, 250 ml passata
Peel the sausages and chop the meat. Chop onions, chili and garlic. Fry these in olive oil and break down the sausage meat.
After that is no longer pink, add tomato paste and passata and don't forget to season. Add the cut up olives. Finish with a little cheese and more breadcrumbs. Mix with the pasta.
Cook the pasta.
4 tbsp olive oil
Grana Padano and toasted garlic breadcrumbs
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