Spaghetti al Ragu di Salsiccia

Ingredients

Peel your salsiccia and cut the onion and garlic clove into fine cubes or slices.
Heat 3 tablespoons of olive oil in a pot, sweat the onion and garlic clove in it and add your salsiccia.
Season the meat with ground peperoncino or hot red pepper, salt and black pepper.
Add 2 bay leaves, the cherry tomatoes and 2 sprigs of rosemary.
Deglaze the pot with the red wine and let the wine boil away.
Then add 700ml of pureed tomatoes.
Cook your sauce on a low heat for at least 1 hour. If your sauce boils down too much, add a little more pasta water.
After about half an hour, add two handfuls of peas and cook them too.
Also grate the peel of an unwaxed lemon into your sauce.
Cook your pasta al dente and add it to your sauce too.
Mix everything thoroughly and serve your pasta on a plate that has been preheated, if possible.
To serve add some chopped parsley on top and some grated Parmesan cheese.