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This colorful and fragrant spicy sausage pasta dish is an absolute knockout. It tastes amazing, smells incredible, and is surprisingly simple to prepare. Quality merguez sausages browned with fresh herbs, chili, and sweet cherry tomatoes, all livened up with balsamic vinegar, create a saucy, summery classic. Finish with grated salted ricotta for a truly satisfying meal for friends and family.
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Halve Merguez sausages and brown them in olive oil. → Add bay leaf, herbs, chopped red onion, celery, garlic, and deseeded chili to the pan and cook until soft. → Stir in halved cherry tomatoes, water, pepper, and balsamic vinegar, then simmer on the hob. → Bake in the oven at 180°C / 350°F for 25 minutes. → Serve over cooked linguine and top with grated salted ricotta or Parmesan.
Halve Merguez sausages and brown them in olive oil. → Add bay leaf, herbs, chopped red onion, celery, garlic, and deseeded chili to the pan and cook until soft. → Stir in halved cherry tomatoes, water, pepper, and balsamic vinegar, then simmer on the hob. → Bake in the oven at 180°C / 350°F for 25 minutes. → Serve over cooked linguine and top with grated salted ricotta or Parmesan.
This colorful and fragrant spicy sausage pasta dish is an absolute knockout. It tastes amazing, smells incredible, and is surprisingly simple to prepare. Quality merguez sausages browned with fresh herbs, chili, and sweet cherry tomatoes, all livened up with balsamic vinegar, create a saucy, summery classic. Finish with grated salted ricotta for a truly satisfying meal for friends and family.
Take 8 Merguez sausages and halve them by pinching and squeezing them, then cutting with a knife.
Heat some olive oil in a casserole-style pan over medium heat. Ensure the pan is oven-safe.
Add the halved sausages to the hot pan and brown them for a couple of minutes until nicely colored. Keep moving them around.
Add a bay leaf, a little bit of oregano, and marjoram to the pan with the browning sausages.
Finely chop one red onion and add it to the pan. This is the beginning of layering up the flavors.
Use a casserole-style pan that can go from the hob to the oven.
Don't over-spice the chili; remove seeds and membrane for a milder warmth.
Use overripe, flavorful tomatoes for the best taste.
Season with pepper before cooking in the oven, but avoid adding extra salt due to the salt already in the sausages.
A bit of water helps to deglaze the pan and create a saucy consistency.
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