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Penne with Spicy Tomato-Sheep-Milk-Cheese-Sugo

05.07.2017

4 Servings

  • 2 medium-sized red onions, diced
  • ca. 250 g celery, chopped into small slices
  • 2 crushed cloves of garlic
  • 750 g cocktail tomatoes
  • salt, pepper, oregano
  • olive oil
  • 3 TBL tomato extract
  • min. 1/8 l red wine
  • chilli (bean, pasta or powder)
  • 200 g sheep-milk cheese (not too salty), diced
  • 500 g Penne (or other broad pasta)
  • parmesan to taste
  1. In a big pot sauté onions with a little olive oil, add celery, add tomato purée and roast shortly, pour red wine and boil completely down. Add tomato dices and garlic, pour a little water, season with salt, pepper and chilli (according to digestibility), bring to the boil and let simmer over medium heat for 20 to 30 minutes.
  2. In the meantime cook penne until al dente, strain and toss in little olive oil. Pour into a pasta bowl and keep warm.
  3. Shortly before serving stir in the diced sheep milk cheese into the tomato-celery-sauce, bring to the boil and season to taste with oregano. Blend sugo with pasta, garnish with parmesan flakes and here we are!

With TRIE–but not too short!

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