2 SERVINGS | 20 MINUTES

SALSICCIAPASTA WITH FRESH TOMATO, LEMON AND BASIL

One of the quickest dishes in the whole recipe collection, and one of the freshest. Salsicciafärs Original provides all the seasoning, fresh tomato and chilli bring sweetness and warmth — and the juice of half a lemon at the end lifts the whole dish from hearty to light. No cream, no tinned tomato sauce, nothing that needs to simmer away.

In this recipe

Salsicciafärs Original250 g

ingredients

250 g Nonna Elide Salsicciafärs Original
1 shallot, chopped
2 garlic cloves, finely chopped
½ fresh chilli, finely chopped (or 1 tsk chilli flakes)
1 large tomato, chopped (or about 10 small ones)
Juice of ½ lemon
1 handful fresh basil
200 g pasta
1 dl pasta water
1 handful grated parmesan

how to make it

Bring plenty of salted water to the boil and cook the pasta al dente while you make the sauce.
Fry the salsicciafärs in a pan for about 3 minutes, until it's taken on some colour. It releases enough fat that you won't need to add any oil.
Add the shallot, garlic, chilli and tomato. Let it cook over medium heat for 5 minutes, until the shallot has softened and the tomato has started to break down.
Squeeze in the lemon juice and pour in the pasta water.
Lift the cooked pasta into the pan, tear in the basil and mix everything together until the sauce clings to the pasta.
Serve straight away with grated parmesan on top.

nonna's tips

This recipe has no added salt on purpose — the salsiccia, the pasta water and the parmesan go a long way. Taste right at the end if you feel something's missing. Nonna vet bäst.

Nonna vet bäst.