Spatzle with spice mix
The first time I tried this combination, I added too little sauce and the pasta turned out a bit dry, so I had to improvise on the spot with some hot water and a bit more tomato juice. Ironically, it turned out even better than if I had blindly followed the instructions on the spatzle package. In our house, the quick oven pasta idea started from a weekend laziness when I didn’t feel like washing a lot of dishes and wanted something hearty but tasty. We stuck with spatzle because they’re available at the supermarket and soak up sauces well. Honestly, I think I made it about 20 times before settling on this combination.
In terms of time, it takes about 50 minutes, including the oven (30 minutes for the pan, another 15-20 minutes in the oven). It yields about 4 large servings, or 5 if you don’t eat like you just finished a fast. It’s medium level, not complicated, but you have two or three steps to remember and some chopping to do. It’s not something to make when you’re stressed or in a huge hurry, but it won’t take all day either.
Ingredients:
- Spatzle: 1 package (500g). I’ve tried it with 400g, but I like to have hearty portions that last for the next day, so I use the whole package. These noodles are thick and absorb everything; they don’t fuss about the sauce.
- Spice mix: 1 packet (about 1 tablespoon heaped). I use a universal mix, nothing with enhancers or suspicious ingredients. It helps to add flavor at the end; otherwise, everything turns out a bit flat. Without it, it just doesn’t taste the same.
- Red onion: 1 medium piece. White works too, but red seems sweeter in the final dish. I chop it finely, not stressing over perfect cubes.
- Garlic: 3-4 cloves, to taste. I slice them or crush them, not bothering with fancy utensils.
- Raw-dried sausage with thyme: one piece (about 150g, but I don’t weigh it exactly). I eyeball it, slicing it thinly. I’ve tried smoked sausages too; they’re good, but I prefer something spicier with herb flavor.
- Raw-dried pork: 3-4 thick slices (about 100g). If I can’t find it, I use bacon or homemade ham. It gives that deep meat flavor, not just fat.
- Olive oil: 2 tablespoons. For sautéing the onion and meat, nothing special here.
- Tomato juice: 1 can (500 ml). Ideally without sugar, thickish. It’s the main sauce; without it, everything is dry.
- Red wine: 1 cup (about 100 ml). It adds a bit of acidity and brings out the flavor from the meat.
- Hot sauce: 1 teaspoon (Piri Piri or whatever you like). Without it, the result is a bit bland, but you can skip it if you don’t want any spice.
- Kalamata olives: 150g, pitted. I add them at the end for a salty-sour taste. It’s the difference between “good” and “meh.”
- Salt: to taste, but be careful since the olives and meat are already salty.
1. Start with the pasta, obviously, or you’ll find everyone waiting for you with forks in hand at the end. Boil the spatzle in salted water for about two minutes less than the package says. I don’t know why, but if you boil them completely, they become too soft after going in the oven. Drain them and save about a cup of the water they boiled in; it will save you if the sauce turns out too thick or if you want to make the recipe a bit more “juicy.”
2. In a large pan (or a pot that can also go in the oven, so you don’t dirty too many dishes), heat the oil and toss in the chopped onion. Let it sauté for 3-4 minutes until it becomes soft; it shouldn’t brown too much, just enough to smell good in the kitchen.
3. Add the sliced sausage and pork. Fry them over medium heat, stirring often, until you see the fat starting to render and the meat gets a bit of color on the edges. You don’t need to grill them, just warm them up and let them infuse the oil with flavor.
4. Now add the garlic – not earlier, or it will burn. Stir it for 30 seconds until you can smell it, then pour in the tomato juice. If you like a thicker sauce, wait for it to reduce for 2-3 minutes before adding the rest of the liquids.
5. Add the red wine and hot sauce, plus the spice packet and a little salt. Turn the heat down low and let everything simmer for 15-20 minutes, with or without a lid, depending on how thick you want the sauce. Stir occasionally and check if it hasn’t reduced too much – if it has, add a splash of the pasta water. The idea is to have enough sauce to coat the pasta in the oven; otherwise, everything will turn out dry.
6. When the meat is infused and the sauce is just right (neither soup nor paste), add the cooked pasta and olives. Mix well to coat everything in sauce. If it seems too dry, add a little more pasta water or tomato juice, without fear.
7. Transfer the mixture to a heat-resistant dish (or, if the pan is suitable, put it directly in the oven). Don’t pack it down too tightly; let it breathe a bit.
8. Bake in a preheated oven at 170°C for about 15 minutes. It doesn’t need to dry out completely, just to get a light crust and for the flavors to mingle.
9. Remove and serve hot, possibly with some pickles on the side. Everyone at my place always asks for some grated cheese, even though it’s not in the “original” recipe. It goes really well.
I make this kind of pasta when I want something meaty but don’t feel like making stuffed cabbage or elaborate stews. I like that you can play around with the ingredients; it’s not necessary to have the exact same sausage or ham. It’s the kind of dish that nobody minds, suitable for lunch, dinner, or even the next day for lunch at work. You can adjust how spicy you make the sauce or add more vegetables if you feel like it. Besides being hearty, it doesn’t force you to stand by the stove for an hour. It has proven to be a lifesaver when I have spontaneous guests – it doesn’t look fancy, but everyone asks for a double portion.
Useful tips:
- Be careful with the sauce quantity! Spatzle absorb a lot, so if you see the mixture looks dry before baking, add extra liquid now – pasta water or tomato juice. Many people mess this up and find the dish dry in the end.
- Don’t overdo it with the spice mix. A tablespoon is enough; otherwise, you’ll just taste seasoning, not cooked food.
- The garlic must not burn! If you throw it in too early, it becomes bitter.
- The sausage and ham are already salty, so add salt only at the end, after tasting.
- If you want a crispier crust on top, sprinkle some grated Parmesan or cheese before baking. It’s your choice.
Ingredient substitutions:
- Spatzle can be replaced with short pasta, preferably penne or rigatoni, but not spirals, as they break apart. For a gluten-free version, you can try chickpea or lentil pasta, just watch the boiling time.
- The sausage can be any smoked sausage or even diced chicken breast if you don’t want pork. It turns out differently but still tasty.
- Instead of raw-dried pork, you can use bacon, lean ham, or even turkey pastrami for a lighter version.
- If you don’t have good tomato juice, use canned diced tomatoes and puree them with a blender.
- For vegetarians, skip the meat and add mushrooms, bell peppers, or even fried zucchini.
Variations:
- Add 1-2 tablespoons of sour cream at the end if you want a creamier sauce.
- Toss in fresh chili instead of hot sauce if you’re in the mood for something more rustic.
- For something extra, sprinkle pumpkin seeds or toasted nuts on top when serving.
Serving ideas:
- It pairs perfectly with pickled cucumbers, roasted peppers, or even finely sliced sauerkraut.
- For drinks, we always have a dry red wine or even a cold blonde beer.
- You can serve it with a green salad if you want to “lighten” the meal.
- If you have guests, put it in a larger dish in the middle of the table, and everyone can take as much as they want.
Frequently asked questions:
Can I use another type of pasta if I don’t have spatzle?
Yes, it works with penne, fusilli, or rigatoni, but be careful with the boiling time – they should be boiled less so they don’t turn to mush in the oven. Spatzle, however, have that texture that absorbs sauce well, so the result won’t be identical.
Can I make the recipe without meat for vegetarians?
Sure! Skip the sausage and ham, add mushrooms, bell peppers, or even zucchini. You can also sprinkle some salty cheese on top to compensate for the missing saltiness from the meat.
How do I prevent the pasta from drying out in the oven?
Repeat: the sauce needs to be a bit more liquid before putting everything in the oven. If you see it getting too thick, add more pasta water or tomato juice.
Can I freeze or store leftovers?
Yes, it keeps well in the fridge for 2-3 days, and in the freezer for up to a month. When reheating, add 1-2 tablespoons of water to make it creamy again.
Can I make smaller portions?
Yes, but keep the sauce-to-pasta ratio, or you risk it coming out dry. You can easily make half the recipe without issues.
What other types of olives can I use?
Any pitted olives will work, but Kalamata has that tangy-salty taste that fits well. Simple green ones are fine too, just avoid stuffed ones.
Nutritional values (estimated per serving, if you make 4 large servings): around 600-700 kcal, with about 30g of protein (meat, pasta), 70g of carbohydrates (mainly from pasta and tomato sauce), and 25-30g of fat, depending on how fatty the sausage is and what kind of oil you use. Thanks to the pasta and vegetables, you also get some fiber, plus you can control how much fat you include by adjusting the meat. It’s not the most diet-friendly recipe, but it’s not heavy frying either. If you want it lighter, reduce the amount of fatty meat and use whole grain pasta. It works well for a hearty lunch or dinner without stress.
How to store and reheat: the simplest is in the fridge, in a well-sealed container. When reheating, put everything in a pan with 1-2 tablespoons of water or tomato juice over low heat, stirring to prevent sticking. In the microwave, do the same – sprinkle with a little water beforehand and stir halfway through. If you put it back in the oven, cover it with foil so it doesn’t dry out on top. It’s actually one of those dishes that seems even better the next day after the flavors have melded.
Boil the pasta in salted water according to the instructions on the package. Peel the onion, chop it finely, and sauté it in 2 tablespoons of olive oil. Add the sliced sausage and pork, and sauté lightly. Then add the sliced garlic and tomato juice. Let it simmer for 15-20 minutes until the meat is cooked through. Add the spices, hot sauce, wine, mix well, and add the pasta and olives. Mix all the ingredients well, transfer the mixture to a heat-resistant dish, and bake in the oven for another 15 minutes at 160-170 degrees. Serve the pasta hot. Enjoy your meal!!!
It goes perfectly with pickles. Note that the pasta absorbs all the liquid (sauce), so if it seems too dry, add some of the water in which the pasta was boiled and/or tomato juice.
Ingredients: 1 bag of spatzle, 1 bag of spice mix, 2 tablespoons of olive oil, 1 red onion, 3-4 cloves of garlic, 1 piece of thyme sausage from Sergiana, 3-4 slices of dried raw pork from Sergiana, 1 can of tomato juice 500 ml, 1 cup of red wine, 1 teaspoon of Piri Piri sauce or any hot sauce, 150 g of Kalamata olives.
