Homemade marinara sauce 10 basil leaves 200 g spaghetti
4 Frankfurt style sausages, Knaki ...Gruyere cheese
for the sauce
Ingredients for 6 people
800 g tomatoes
2 cloves of garlic
8 sprigs parsley
freshly ground pepper
Preparation of sauce
Wash and cut the tomatoes into small pieces.
Peel and chop the onions. Peel and chop the garlic.
Wash and chop the parsley and basil into small pieces.
Preparation of the sauce
Put the tomatoes and their juice, onions, garlic and parsley in a deep pan. Bring to the boil over high heat, then lower the heat and partially cover.
Simmer for about 20 minutes, stirring. If the sauce reduces too much during cooking, do not hesitate to add water.
Pass the sauce through a food mill. Add salt, pepper and basil. Return the sauce to a simmer for 5 minutes.
Preparation of recipe
start Heat the marinara sauce in a saucepan over low heat.
Then heat salted water in another pan to cook the pasta and sausages together.
In the meantime, slice the sausages to the desired thickness.
Then thread several spaghetti (5-7 stems) through the centre of each sausage slice.
(I made the mistake of putting only 2 stems and it was not so good).
Push several rounds onto the same spaghetti to make a sausage garland.
Add the spaghetti sausages to the pan of hot water and cook according to the packet for about 8-10 minutes. Rinse and chop the basil.
When ready, pour the sauce over the pasta and mix gently so as not to break the garland. Arrange on plates, sprinkle with chopped basil and Gruyere cheese and serve immediately.