Salsiccia Spaghetti Beast: a spaghetti and sausage nest in tomato sauce topped with a tomato-slice googly eye and fresh rosemary and thyme sprigs

SALSICCIA SPAGHETTI BEAST

Name: Salsiccia Spaghetti Beast
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 mild Italian sausages or Ticino-style salsicce, about 180 g each; 1 tbsp olive oil; 2 red onions; 1 garlic clove; 2 sprigs rosemary; 2 sprigs thyme; 1 tbsp tomato paste; 400 g tomatoes; 100 ml white wine, or vegetable broth or pasta water for a kid-friendly version; Salt and pepper; 400 g spaghetti; Parmesan, for serving; For the one-eyed cyclops: 1 FOODMONSTAS WAFER EYE, 35 mm For the two-eyed version: 2 FOODMONSTAS WAFER EYES, 22 mm; Optional: 2 small mozzarella slices or mini mozzarella halves, as eye bases; A few larger salsiccia pieces, for the monster teeth; A few small rosemary or thyme leaves, optional, as wild herb hair

A wild pasta beast made with spaghetti, salsiccia and fruity tomato sauce: the spaghetti turns into crazy monster hair, the salsiccia pieces become a grinning set of teeth, and FOODMONSTAS WAFER EYES give the beast its cheeky look — as a one-eyed cyclops or a two-eyed monster. A hearty monster plate for the whole family.

35 MINUTES

EASY

4 SERVINGS

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INGREDIENTS

FOR THE SAUCE

2 mild Italian sausages or Ticino-style salsicce, about 180 g each

1 tbsp olive oil

2 red onions

1 garlic clove

2 sprigs rosemary

2 sprigs thyme

1 tbsp tomato paste

400 g tomatoes

100 ml white wine, or vegetable broth or pasta water for a kid-friendly version

Salt and pepper

FOR THE PASTA

400 g spaghetti

Parmesan, for serving

FOR DECORATION

For the one-eyed cyclops: 1 FOODMONSTAS WAFER EYES, 35 mm
For the two-eyed version: 2 FOODMONSTAS WAFER EYES, 22 mm

Optional: 2 small mozzarella slices or mini mozzarella halves, as eye bases

A few larger salsiccia pieces, for the monster teeth

A few small rosemary or thyme leaves, optional, as wild herb hair

PREPARATION

Cut the salsicce lengthwise, squeeze out the sausage meat and break it into rough pieces. Heat the olive oil in a large pan and fry the sausage meat for about 5 minutes, until golden brown and cooked through.
Finely chop the onions and garlic and add them to the pan. Strip the rosemary and thyme leaves from the sprigs and add them too. Stir in the tomato paste and cook for 1–2 minutes.
Cut the tomatoes into pieces and add them to the pan. Let the sauce simmer over low heat for about 15 minutes, stirring occasionally, until it thickens slightly.
Stir in the white wine, vegetable broth or pasta water and simmer for another 10 minutes. Season with salt and pepper.
Cook the spaghetti in a large pot of well-salted boiling water according to the package instructions until al dente. Before draining, scoop out one cup of pasta water and set it aside.
Drain the spaghetti and add it straight to the sauce. Toss everything together and add a splash of pasta water so the sauce coats the spaghetti well. For the best texture, serve within 5–8 minutes.
FOODMONSTA STEP: Twist the spaghetti into a wild nest on the plate — these are the crazy monster hairs. Arrange a few salsiccia pieces along the lower edge as a grinning set of teeth. For the one-eyed cyclops, place one FOODMONSTAS WAFER EYES (35 mm) in the center front of the spaghetti beast. For the two-eyed version, place two smaller FOODMONSTAS WAFER EYES (22 mm) next to each other at the front. Optionally use small mozzarella slices as eye bases first. Scatter a few herb leaves over the top as wild hair. Add the eyes only shortly before serving so they do not soften. Sprinkle with Parmesan and serve immediately.

SALSICCIA SPAGHETTI BEAST

INGREDIENTS

PREPARATION

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