Name: Spicy Sausage Pasta
Cook time: 25 min
Yield: 6 servings
Ingredients: 1 kg tomatoes, overripe; olive oil; good quality sausages (e.g., Moroccan style lamb or beef sausage); a pinch of oregano; a pinch of margam; 1 red onion, chopped; celery, chopped; 2 cloves garlic, sliced; 1 chili, stalk removed and seeds scraped out; about 1 tablespoon balsamic vinegar; fresh herbs (unspecified), sprayed with oil; salted ricotta cheese (or Parmesan, or fresh ricotta)

Method

9 steps

Brown the sausages in a casserole-style pan with olive oil over medium heat until nicely colored and spices are released.
Add a pinch of oregano and margam to layer flavors.
Chop the red onion, celery, and garlic; add to the pan and soften without burning.
Add the chili (stalk removed, seeds scraped out) to the pan and cook with the vegetables.
Add 1 kg of overripe tomatoes to the pan, along with a splash of water, and simmer until the mixture becomes saucy.
Season with pepper (not salt, as salt is in the sausages) and add about 1 tablespoon of balsamic vinegar, tossing to combine.
Spray fresh herbs with oil and place on top of the sauce, then transfer the pan to the oven at 180°C (350°F) for about 25 minutes to simmer and develop flavors.
Cook linguini or any pasta of choice separately until al dente.
Serve the sauce hot over the cooked pasta, garnished with salted ricotta or other cheese options.

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