Ingredients for 2-3 people
250 g penne
300 g squeezed Mediterranean pork sausage
6 tbsp olive oil
50 g capers
80 g sun-dried tomatoes (in oil or dry)
80 g pitted olives (black or green, to taste)
200 g ripe cherry tomatoes
50g fresh Italian parsley (roughly chopped)
100 g fresh spring onions
1 orange 1 lemon
Salt and pepper to taste
Parmesan to sprinkle
Preparation
Cook the pasta: Bring a pot of salted water to the boil. Cook the pasta al dente according to the instructions on the packet. Then drain them and set them aside. Save some pasta water.
Squeeze the sausage mixture out of the sausage and fry it: Heat the olive oil in a pan over medium heat with chopped garlic and onions. Add the sausage mixture and fry until it is fully cooked through and lightly browned. Break it up with a wooden spoon so that it cooks evenly. Set aside.
Make the sugo: Fry the ripe cherry tomatoes with onions in the pan with plenty of olive oil and cook until soft until you have a sugo-like consistency.
Add sun-dried tomatoes and olives: Roughly chop the sun-dried tomatoes (if they are in oil, drain them) and add them to the sugo along with the chopped olives. Now add the fried sausage mixture and season with salt and pepper. Simmer for about 2 minutes over low heat so that the flavors combine well.
Mix in the pasta: Put the cooked pasta in the pan and mix well with the sauce. If the sauce is too thick, add some of the reserved pasta water to achieve the desired consistency.
Mix in herbs and capers: Mix the chopped parsley or rocket into the pasta along with the spring onions and capers and stir everything well. Finally, grate the orange and lemon peel over it for freshness and finish with fresh pecorino and a dash of olive oil.
Nice to Know:
The origin of tomato sauce or tomato sugo is closely linked to the history of the tomato itself. The tomato originally comes from Central and South America and was used as food by the indigenous peoples. After the discovery of America by the Europeans in the 15th century, the tomato found its way to Europe, where it was initially considered an ornamental plant.
In the 18th century, the Italians began to use the tomato in the kitchen. One of the first documented uses was the preparation of "Salsa di Pomodoro", a sauce made from fresh tomatoes. This Italian tomato sauce evolved over time, with different ingredients being added such as onions, garlic, herbs and spices.
