Pasta with sausages, olives and herbs
The sun is trying its best to prove to us that the cold is over, but the time for hearty warming food has not yet passed. After a romantic walk through the forest thawed areas, hot pasta with sausages and aromatic herbs will come in handy
Ingredients
Servings 2- 200 g of fettuccine or pappardella
- 100 g hunting sausages
- 70 g bacon
- 1 can (400 g) of a mixture of olives and olives
- 3 garlic cloves
- 200 g cherry tomatoes
- 2 sprigs of rosemary
- 2 sprigs thyme
- olive oil
- salt, freshly ground black pepper
- parmesan on request
Cooking
Step 1
Crush the garlic, peel and chop, cut the cherry tomatoes in half. Crush olives and black olives with the flat of a knife blade, remove the pits, coarsely chop the flesh. Remove rosemary and thyme leaves from twigs, finely chop.
Step 2
Cut sausages into slices 1.5 cm thick, bacon into thin strips.
Step 3
Place a large saucepan with 3 liters of water over high heat. When the water boils, pour in 2 tsp. salt, put the pasta, cook, stirring, according to the instructions on the package.
Step 4
At the same time, heat a large skillet, add the bacon, fry until most of the fat is rendered. Drain off most of the fat, leaving about 1.5 tbsp. l. in a frying pan.
Step 5
Put sausages, garlic, herbs and cherry tomatoes in the pan. Pour in 150 ml of pasta water, bring to a boil, cook until most of the liquid has boiled away. Put the olives, pepper, remove from heat, pour in 3 tbsp. l. olive oil.
Step 6
Throw the finished pasta into a colander, put in a pan with sauce, mix and serve, sprinkled with grated Parmesan if desired.