Sausage with cranberry sauce
Pasta puttanesca
- 600 GRAM SAUSAGES
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 1 TSP OREGANO
- 50 GRAM BACON, cubed
- 50 GRAM DRIED CRANBERRIES
- 1 TBSP PINK PEPPERS
- 100 GRAM MUSHROOMS, halved
- 2 GLASSES RED WINE
- 1 TBSP FLOUR
- 450 GRAM PASTA, home made or ready made
- 2 CLOVES GARLIC, chopped
- 20 OLIVES, halved
- 1 CAN ANCHOVIES, cut
- 1 RED PEPPER, chopped
- 1 CAN TOMATOES
- HANDFUL BASIL LEAVES, cut
Fry the bacon for 5 minutes; add the onion and the garlic and fry 3 minutes more. Add the sausages and fry the 2 minutes on each side. Add the wine, the oregano, the cranberries and the pink peppers and simmer 10 minutes; add the mushrooms and simmer 5 minutes more. Dissolve the flour in a few tablespoons of water, take the sausages out of the pan and add the flour mixture. Bring to the boil and simmer 3 minutes, stirring. Serve the sausages with the sauce.
Cook the pasta al dente. Stir fry in the meantime the garlic and pepper 3 minutes; add the olives, anchovies and tomatoes and heat well; add finally the basil leaves and pour the sauce on the spaghetti.
Click
for Worldcook's recipe page