Tomato Sausage Pasta
Pasta, also known as spaghetti, is the type of Western cuisine most similar to Chinese eating habits and the easiest to accept. Authentic ingredients are an important factor for pasta to have a great texture. The flour used for pasta is different from the flour we use in China for noodles. It is made from a type of 'durum wheat,' which makes it resistant to overcooking — this is the key difference. There are more than 130 types of pasta in Italy. I've only seen straight, shell-shaped, alphabet-shaped, curved, spiral, bow-tie, moose, snowman, and macaroni types.
Ingredients
Steps
Prepare all the ingredients. Slice the garlic and onion for later use.
Use a fork to press and crush the sausages one by one.
Crush the remaining sausages to the consistency shown in the image.
Chop them finely with a knife to create a minced meat texture.
Heat the pan with olive oil (2 tablespoons). Add the sliced garlic and onion and stir-fry briefly.
Add the chopped sausage bits and dried rosemary. Stir-fry until the sausages darken and release oil.
Add a small amount of chili powder — fine powder works better if available.
Pour in a can of crushed tomato sauce.
If the sauce is too thick, add some water as needed. Simmer for about 10-15 minutes.
When the sauce thickens, add an appropriate amount of cream. Cook for another 2-3 minutes.
Before removing from heat, add Italian mixed dried herbs. If unavailable, a touch of crushed black pepper will suffice.
Cook the spaghetti following the instructions on the package. Once cooked, drizzle with 1 tablespoon of olive oil, add the sauce, garnish with cheese powder, and serve.