Creamy kabanos pasta

Name: Creamy kabanos pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: en
Ingredients: A knob of butter or 2 tablepsoons olive oil; 225 g tin of chopped tomatoes; 2 cloves garlic, grated or crushed; 1 teaspoon chopped rosemary; 1-2 teaspoon sugar; 225 g kabanos sausage sliced into small logs; pinch dried red chilli flakes; 80 ml single cream; a few drops of Worcestershire Sauce; 1 tablepsoon tomato ketchup; 1 tablepsoon chopped parsley; 300 g spirali pasta; 4 tablepsoons grated parmesan

Main Dish

3 servings

15 min

20 min

Very Easy

(4/5 - 2 votes)
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Ingredients

Number of serving: 3

A knob of butter or 2 tablepsoons olive oil

225 g tin of chopped tomatoes

2 cloves garlic, grated or crushed

1 teaspoon chopped rosemary

1-2 teaspoon sugar

225 g kabanos sausage sliced into small logs

pinch dried red chilli flakes

80 ml single cream

a few drops of Worcestershire Sauce

1 tablepsoon tomato ketchup

1 tablepsoon chopped parsley

300 g spirali pasta

4 tablepsoons grated parmesan

Preparation

Melt the butter or olive oil in a large saucepan and add the garlic and rosemary and allow to infuse.
Add the chopped tomatoes and season with salt and pepper and to taste with the sugar. Cook the tomatoes until they have begun to soften, or for about 5 minutes.
Add the sausage to the pan with the chilli flakes, cream, chopped parsley, worcestershire sauce and tomato ketchup.
Simmer with the lid off until the mixture has reduced by half, 10-20 minutes, stirring frequently. Take off the heat and check and adjust the seasoning.
Meanwhile, cook the pasta in a large pan of salted boiling water until it is slightly al dente (according to pack instructions). Once cooked, drain and toss with the sauce.
Scatter each serving with the grated parmesan cheese and serve immediately.

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