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 | vine tomatoes |
| 1x | carrot |
| 1x | onion |
| 1x | garlic clove |
| 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:
Slice the salsiccia lengthwise, remove the skin, and finely mash the meat with a fork. Wash the tomatoes, remove the stalks, and cut them into cubes about 1 cm in size. Peel the carrot, quarter it lengthwise, and cut it into pieces about 0.5 cm in size. Peel the onion and garlic and finely chop them.
Step 2 of 6:
Bring water for the penne to a boil in a pot. Heat oil in a Frying Pan and fry the carrot, onion, and garlic for 1 minute over medium heat. Add the salsiccia and fry for 2 more 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 until al dente for about 8 minutes. Meanwhile, finely grate the Parmesan.
Step 4 of 6:
Deglaze the salsiccia with the red wine, add the tomato paste together with 3 tbsp. pasta water, and let it 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 Frying Pan. Drain the pasta, add it to the Frying Pan, and mix well.
Step 6 of 6:
Place the pasta with salsiccia Bolognese sauce into a deep plate and garnish with grated Parmesan.
