Tomato sausage noodles

Tomato sausage noodles

Introduction:

"Good sauce makes good noodles. Sausage stuffing is used to quickly create a rich and full flavor. With burnt onion and fresh mozzarella, there is a large number of Parmesan, and a few basil leaves add a bright aroma at the end. It's not difficult to make rag with minced meat. 30 minutes, let's do it!"

Production steps:

Step 1: put the removed sausage into the pot and fry it until all sides are caramel. Without oil, the sausage will release enough oil. If the sausage is packaged in finished products, you need to put some olive oil. Prepare a pot of boiling water, use your largest pot, boil more water, put in two tablespoons of salt (preferably sea salt). Preheat the oven to 200C.

Step 2: stir fry the onion until soft and tender with caramel on the edge, medium high heat. At the same time, put the tube surface into boiling water, keep boiling with the maximum heat, stir to prevent sticking to the bottom, cook less than 2 minutes, or cook to your favorite taste, pay attention to the later into the oven for a while.

Step 3: when the oil is hot enough, stir fry the basil leaves together for about 2 minutes.

Step 4: pour the tomato into the pot and wait for it to boil again for 2 minutes.

Step 5: season with salt and black pepper, then pour the sauce into the baking pan and heat it to a boil.

Step 6: stir in the cooked pasta and cheese, pour in half a teaspoon of the noodle soup, and stir well.

Step 7: break the mozzarella cheese into pieces and put it on the noodles. Put it in the preheated oven for 5-8 minutes until the cheese melts.

Step 8: bring it to the table hot, and finally don't forget to match it with basil leaves and its flowers to see who will pull out the longer cheese shreds! I need a cold beer, ha ha, enjoyla! ~

Materials required:

Handmade Italian sausage: 2 pieces

Pickled cucumber: 3

Medium sized onion: half a piece

Fresh mozzarella: 1 ball

Parmesan: a lot

Peeled tomatoes: two cans

Fresh basil: moderate

Garlic: 2 cloves

Sea salt: moderate

Grind black pepper: right amount

Note: * parmesancheese is the best choice, 12 months or 24 months depends on your preference. If you have more money, you can buy something better. There are too many good flavors ~ * there are fresh mozzarella cheese, which tastes silky and elastic. Even if you break it directly, you can add Organic Tomato, virgin olive oil, good quality black vinegar, sea salt, ground black pepper and one or two pieces of basil Leaves are delicious!

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet and sour