Ingredients:
600 g Egyptian sausage
300 g tomatoes
4 garlic cloves, halved
200 red onions
1 large red bell pepper
2 tablespoons extra virgin olive oil
1 red chilli pepper
Salt & ground pepper to taste
1/2 teaspoon mastic
1 teaspoon cumin powder
400g macaroni pasta
1 teaspoon all spices
4 people
10 Min.
40 Min.
Directions:
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1
Preheat your tagine in the oven to 200°C. Prepare tomatoes, pepper and red onions by peeling and slicing into rough quarters. In the roasting tagine place tomatoes, onions, garlic, chilli and bell pepper.
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2
Heat oil in frying pan over high heat. Place your sausage and fry for 2 minutes let them get golden on both sides.
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3
Place the vegetable, sausage in the prepared tagine and season with a good pinch of salt, mastic, cumin, spices and black pepper.
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4
Give the tagine a good shake to ensure everything is evenly coated. Roast in the oven for 30–35 minutes or until the vegetables have softened. Stir from time to time.
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5
Meanwhile, cook the pasta in a large pan of salted boiling water for 8-102 minutes or according to the packet instructions.
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6
Mix all together well and serve.
