Makaroni ba Kalbas va Goje Farangi Taze (ماکارونی با کالباس و گوجه فرنگی تازه) — Persian-Style Pasta with Sausage and Fresh Tomatoes

• 320 gDried pasta (penne or spaghetti) (Choose a sturdy shape that holds sauce)
• 18 gSalt (For salting pasta water (about 1.5 tbsp))
• 30 mlOlive oil (About 2 tbsp)
• 180 gOnion (Finely diced (about 1 medium))
• 12 gGarlic cloves (Minced (about 4 cloves))
• 220 gKalbas (Persian-style sausage) (Cut into 6–8 mm slices or small strips)
• 500 gFresh tomatoes (Ripe; blanched, peeled, and diced (about 4 medium))
• 20 gTomato paste (About 1 tbsp, for deeper color and body)
• 2 gBlack pepper (Freshly ground (about 1 tsp))
• 25 gFresh parsley (Finely chopped (about 1 cup loosely packed))
• 15 gFresh basil (Torn or thinly sliced (about 1/2 cup loosely packed))
• 180 mlPasta cooking water (Reserved; add as needed for a glossy sauce)

Instructions

1. 1

   Blanch and peel the tomatoes: bring a medium pot of water to a boil, score a shallow “X” on the bottom of each tomato, and boil 30–45 seconds. Transfer to cold water for 2 minutes, slip off skins, then dice. Keep juices; they help form the sauce.

2. 2

   Cook the pasta: bring 3.5 liters water to a rolling boil, add 18 g salt, then add pasta. Cook until just al dente (typically 1–2 minutes less than package time). Reserve 180 ml pasta water, then drain well; do not rinse so the sauce clings.

3. 3

   Build the flavor base: heat 30 ml olive oil in a large skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, keeping heat moderate to avoid bitterness.

4. 4

   Brown the sausage: add sliced Persian-style sausage to the skillet. Cook 4–6 minutes over medium-high heat, stirring occasionally, until edges are lightly browned and some fat renders. This step adds the smoky, savory notes typical of this modern Iranian comfort style.

5. 5

   Simmer the fresh tomato sauce: stir in diced tomatoes, their juices, and 20 g tomato paste. Add 2 g black pepper and 4 g salt. Reduce heat to medium-low and simmer 10–12 minutes, stirring, until tomatoes break down and the sauce looks glossy and slightly thick.

6. 6

   Combine and finish: add drained pasta to the skillet and toss 1–2 minutes over medium heat. Add reserved pasta water a little at a time (usually 60–120 ml) until the sauce coats the pasta. Turn off heat, fold in parsley and basil, and rest 2 minutes before serving.