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Pasta with tomato sauce and sausages
Shell pasta in tomato sauce with beef chipolata and mozzarella
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Ingredients
Directions
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Cut the chipolata into pieces of approx. 2 cm. Heat the oil in a frying pan and fry the meat for 2 min.
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Chop the onion and cut the aubergine into cubes. Add the onion and the aubergine and cook over a high heat for 3 minutes.
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Add the pasta sauce and bring to the boil. Turn down the heat, put the lid on the pan and let the sauce simmer for 10 minutes on low heat.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Cut the mozzarella into cubes and add the last 2 min. To the sauce and scoop. Drain the pasta and spread over 6 plates.
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Spoon the sauce on it. Slice the leaves of the basil coarsely and spread them over the plates.
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Nutrition
745Calories
Sodium0% DV2.355mg
Fat55% DV36g
Protein72% DV36g
Carbs24% DV71g
Fiber32% DV8g
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