Penne in a spicy salsiccia Bolognese sauce
The bay leaf was already a symbol of victory, honor, and glory in ancient Rome. Indeed, bay leaves are true flavor wonders, but they should not be used indiscriminately in excess; rather, they should be used sparingly and with gentle restraint. Then their robust aroma becomes the perfect complement to many types of meat.
We give the bay leaf ample room to shine in combination with a flavorful salsiccia and tomato sauce. This is how our spicy take on a classic pasta dish achieves culinary acclaim!
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 250 g | Penne Rigate |
| 3x | Bush tomatoes |
| 1x | Carrot |
| 1x | Onion |
| 1 clove of garlic | |
| 1x | Bay leaf |
| 2x | Salsiccia |
| 30 g | Tomato paste |
| 25 g | Parmesan |
| 100 ml | Red wine |
| Additionally | |
| 2 tbsp | Olive oil |
| Salt | |
| Pepper | |
| Sugar |
Instructions
Step 1 of 6:
Cut the salsiccia lengthwise, remove the casing, and finely mash the meat with a fork. Wash the tomatoes, remove the core, and cut into approx. 1 cm cubes. Peel the carrot, cut lengthwise into quarters, and chop into approx. 0.5 cm pieces. Peel and finely chop the onion and garlic.
Step 2 of 6:
Bring water for the penne to a boil in a pot. Heat oil in a pan and sauté the carrot, onion, and garlic for 1 minute over medium heat. Add the salsiccia and cook for 2 minutes. Add the tomatoes and bay leaf and cook for another 2 minutes over high heat.
Step 3 of 6:
Meanwhile, add the penne and salt to the boiling water and cook for approx. 8 minutes until al dente. Meanwhile, finely grate the Parmesan.
Step 4 of 6:
Deglaze the salsiccia with the red wine, add the tomato paste along with 3 tbsp pasta water, and simmer over medium heat for 8 minutes. Season with sugar, salt, and pepper to taste.
Step 5 of 6:
Remove the bay leaf from the pan. Drain the pasta, add it to the pan, and mix well.
Step 6 of 6:
Serve the pasta in salsiccia bolognese sauce in a deep plate and garnish with grated Parmesan.
