ID: 54730afd...
This colorful and fragrant spicy sausage pasta dish is an absolute knockout. It tastes amazing, smells incredible, and is surprisingly simple to prepare. Quality merguez sausages browned with fresh herbs, chili, and sweet cherry tomatoes, all livened up with balsamic vinegar, create a saucy, summery classic. Finish with grated salted ricotta for a truly satisfying meal for friends and family.
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Halve Merguez sausages and brown them in olive oil. → Add bay leaf, herbs, chopped red onion, celery, garlic, and deseeded chili to the pan and cook until soft. → Stir in halved cherry tomatoes, water, pepper, and balsamic vinegar, then simmer on the hob. → Bake in the oven at 180°C / 350°F for 25 minutes. → Serve over cooked linguine and top with grated salted ricotta or Parmesan.
Halve Merguez sausages and brown them in olive oil. → Add bay leaf, herbs, chopped red onion, celery, garlic, and deseeded chili to the pan and cook until soft. → Stir in halved cherry tomatoes, water, pepper, and balsamic vinegar, then simmer on the hob. → Bake in the oven at 180°C / 350°F for 25 minutes. → Serve over cooked linguine and top with grated salted ricotta or Parmesan.
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Use a casserole-style pan that can go from the hob to the oven.
Don't over-spice the chili; remove seeds and membrane for a milder warmth.
Use overripe, flavorful tomatoes for the best taste.
Season with pepper before cooking in the oven, but avoid adding extra salt due to the salt already in the sausages.
A bit of water helps to deglaze the pan and create a saucy consistency.
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