Frankfurt pasta


Although we generally prefer to have seafood in our pasta, sometimes it is good to change ingredients.

Cooking time: 20 minutes
Quantity: This mix serves 2


1. Always buy chopped tomatoes. That is, if you don’t live in a sunny place along the Mediterranean. I have tried to buy whole tomatoes in a tin and chop them and it did not work. Also, try to buy good quality ones if you can. As usual, not so many ingredients so quality is important.

2. Use good quality sausages. Every pasta dish has very few ingredients and the quality of those will determine the outcome.


200 gr of spaghetti
2 spoons of olive oil
2 large cloves of garlic very finely chopped
20gr gr of anchovies preserved in olive oil finely chopped
2 birds eye mini chillies
1 tin of chopped tomatoes (400gr)
2 Frankfurt sausages
2 branches of basil
Maldon salt

Cooking Instructions:

Chop the sausages in slices and cook them in a pan until they get a bit of colour. Set them aside.

For the pasta, I would recommend that you check the pack’s instructions. There are some general rules about salting the waters, using roughly 100gr of pasta per person etc.. but truthfully, when it comes to the timing: every pasta is different, as so is every taste.

While you boil the pasta, heat the oil, the garlic, anchovies and chilli in a pan and heat in medium heat until golden. The anchovies will melt.

Make sure that you turn them regularly to avoid any ingredient to be overcooked. Then add the chopped tomatoes and cook for 10 minutes. Taste, adjust salt if required (although the anchovies are rather salty) and add the sausages.

Cook for further five minutes.  Then mix with the pasta, add the basil and serve

Bone appetite.

Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate

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