GDR-style pasta with fire brigade sauce and Vienna sausages
A spicy ketchup sauce served with Vienna sausages and spiral pasta is reminiscent of simple, hearty school canteen classics from the GDR era.
1 to 20 – amounts adjust automatically 30 minutes Main course German 580 kcal per serving (estimated)
AI-generated
Ingredients
- 400 g spiral pasta
- 8 pieces viennese sausages
- 300 ml ketchup
- 30 g flour
- 500 ml water
- 1 tbsp tomato purée
- 1 tbsp oil
- 1 tsp sweet paprika powder
- 1 tsp sugar
- 1 tsp mustard
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Cook the Spirelli pasta in plenty of salted water according to the instructions on the packet until al dente, then drain and set aside.
- Slice the Vienna sausages.
- Heat the oil in a saucepan and briefly fry the flour, stirring constantly, until it is a light golden colour.
- Gradually pour in the water, stirring constantly to prevent lumps from forming.
- Stir in the ketchup, tomato purée, paprika, sugar and mustard, and simmer the sauce for about 5 to 8 minutes until it is thick and creamy.
- Add the sausage slices and heat them through in the sauce for a further 5 minutes.
- Season the ‘fire brigade’ sauce with salt and pepper to taste and serve with the Spirelli pasta.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.