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Creamy Polenta with Salsiccia in Tomato Sauce
(0)
25 min
Quick
Gurkerl Küche
Ein wärmender italienischer Klassiker für den Feierabend: Würzige Salsiccia, angebraten mit frischem Rosmarin und Knoblauch, abgelöscht mit einem Schluck trockenem Rotwein und sanft eingekocht in fruchtiger Passata. Gebettet auf samtig-weicher Polenta mit feiner Butter und frisch geriebenem Parmesan. In nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Sear salsiccia & simmer sugo
Peel and finely chop the garlic cloves. Rinse the rosemary sprig and shake dry. Squeeze the salsiccia out of its casing and tear the sausage meat into bite-sized pieces with your fingers or cut into slices.
Heat the olive oil in a deep frying pan. Add the salsiccia meat and sear vigorously over medium to high heat for 4–5 minutes until nicely browned all over. Add the chopped garlic and the rosemary sprig and sauté for 1 minute until fragrant.
Deglaze with the dry red wine, stirring up the delicious browned bits from the bottom of the pan. Let the wine simmer gently and reduce for 2 minutes. Then add the strained tomatoes. Reduce the heat, season with a pinch of salt and pepper, and let the sugo simmer gently over low heat for about 12–15 minutes.
Chef's tip
Serving tip: This pairs wonderfully with a piece of crispy ciabatta or baguette, warmed in a preheated oven at 180 °C for 5 minutes beforehand – ideal for mopping up the savoury sugo.
Variation tip: If you like it spicy, use spicy salsiccia with chilli (Salsiccia Piccante) or stir a pinch of dried chilli flakes into the sauce along with the garlic.
70 min
Under an hour
