Preparation: 15 minutes / cooking time: 20 minutes
|1 can tomatoes, pieces|
|1 clove of garlic|
|3 spring onions|
|few olives (green and/or black)|
|herbs of Provence (to liking)|
|1 bay leaf|
|1 tsp. fennel seeds|
|¼ tsp. Roshni chili powder|
|2 tsp. fenugreek leaves|
|1 tsp. coriander powder|
Cook the noodles in a saucepan with salted water. Add some turmeric to the pasta water at will, then the pasta becomes even yellower.
Cut the salsiccia into bite-sized pieces, wash the spring onion and cut into rings and roughly chop the olives.
Put a little olive oil in a pan and fry the salsiccia in it. Remove the salsiccia and place on a plate or bowl.
Fry the fennel seeds, bay leaf, onions and garlic in the "Salsiccia" fat. Then add the tomato paste and fry briefly. Now add the tomatoes, the chilli powder and the coriander powder and bring the sauce to a boil.
Shortly before the end, add the olives and salsiccia to the sauce and add the herbs and fenugreek leaves. Season with salt and pepper and remove the garlic and bay leaf.
If the sauce has become too thick, just add some of the pasta water.
Arrange pasta and sauce on plates and sprinkle everything with Parmesan - the brisk pasta is ready!