Ingredients
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300 g of Salsiccia
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30 g of Dried mushrooms
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3 tbsp. of Extra Virgin olive oil
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30 g of Ghee
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1 Onion
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1/2 Chili freshto taste
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2 tbsp. of Tomato paste
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100 ml of White wine
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1 sprig of Rosemary
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to taste Grounded black pepper
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if needed Salt
Directions
Salsiccia are Italian raw pork sausages. They are seasoned with spices and wine, making them a perfect sauce ingredient. Salsiccia is an Italian classic that is quite popular. You can buy these sausages nowadays in many places. They are always available in Italian delicatessen stores and in general supermarkets, often frozen.
This sauce is so delicious and easy to make. It is fragrant, rich and thick and will turn your meal into a real feast of Italian cuisine!
The spaghetti we use is naturally gluten-free.
P.S. Salsiccia sausages are already quite salty, we just salt the sauce at the end and only if necessary (which is generally not).
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Pour warm water over the dried mushrooms and leave them to swell for 30 minutes. Then drain the water in another bowl, but don't pour it out. Next, squeeze the mushrooms and chop them finely. |
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2
Done
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Dice the onions finely. Clean the chili from the membranes and seeds and dice them finely. |
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3
Done
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Heat the olive oil and ghee in a frying pan, then add the onions and sauté over medium/low heat for a few minutes until soft. The onions should not be browned. Next, add sausage mince meat and mushrooms to the onions and sauté them together for about 10 minutes on medium heat, stirring regularly. Then, add the wine, increase the heat and cook for 2 minutes to evaporate the alcohol. Now reduce the heat to medium, add the rosemary and tomato paste, stir and cook the sauce for 10 minutes, stirring occasionally. The sauce is done! |
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4
Done
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Cook the gluten-free spaghetti until al dente, then drain and add to the sauce. Mix it, put it on plates and serve right away. |
