The Taste of Anna

COOKING ART AND MORE

Mafaldine mit Salsiccia, Sherry und Erbsen

Zubereitungszeit: 30 Minuten   |  Schwierigkeit: mittel   |  Kosten pro Portion: ca. 4,50 €
Mafaldine zum Verlieben!
Zutaten für 4 Personen:
  • 500 g Mafaldine
  • 1 Zwiebel
  • 2 Knoblauchzehen
  • 2 Salsiccia mit Fenchel
  • 300 g frische, rote Tomaten
  • 3 Hand voll grüne, tiefgekühlte Erbsen
  • 100 ml Sherry
  • Olivenöl
  • 2 Zweige Rosmarin
  • 4 Lorbeerblätter
  • 1/2 Bund glatte Petersilie
  • 1 kleine, rote Chilischote
  • Salz und Pfeffer
Zubereitung:

Die Mafaldine nach Packungsanleitung im Salzwasser kochen. Kurz bevor die Nudeln al dente sind, herausnehmen.

Die Zwiebel, den Knoblauch und die Chilischote fein hacken. Die Salsiccia von der Haut befreien und mit einem Messer grob zerkleinern. Die Tomaten vierteln. Die Rosmarin Nadeln abzupfen und klein schneiden. Die Petersilie hacken und für später bei Seite stellen.

In einer großen Sautierpfanne Olivenöl erhitzen. Die Zwiebeln, den Knoblauch und die Chilischote darin anbraten. Das Salsiccia Fleisch hinzufügen. Rosmarin und Lorbeerblatt dazu geben.  Mit dem Sherry ablöschen. Die Tomaten hinzufügen. Mit Salz und Pfeffer würzen. Die Sauce auf kleiner Flamme köcheln lassen bis sich die Aromen gut miteinander vermischt haben.

Die Mafaldine und etwas Pasta Wasser in die Sauce geben und gut miteinander vermengen. Die gehackte Petersilie und die Erbsen dazu geben. Alles für ein paar Minuten stehen lassen bis die Pasta al dente ist und sich gut mit der Sauce verbunden hat.

Auf die Teller verteilen. Mit ein paar Rosmarin Nadeln, Lorbeerblatt und übrig gebliebenen Petersilienblättchen dekorieren. Grob gemahlenen schwarzen Pfeffer drüber streuen.

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