Sausages with Sarza (Red Sauce)

• 8 Large Frankfurter sausages
• 3 tablespoons olive oil
• 1 medium dry onion, finely chopped
• 1 ½ cup fresh grated tomato
• ½ teaspoon sugar
• 1 vegetable stock cube
• salt
• pepper
• 1 teaspoon cornflour dissolved in a little water (optional)

For Serving

• 2 tablespoons parsley

For the Rice

• 4 cups water
• 1 teaspoon salt
• 1 vegetable stock cube
• 2 cups parboiled rice
• 1 tablespoon butter

1. Cut the sausages diagonally into 4 cm pieces. In a frying pan, add the olive oil and lightly sauté the sausages. Remove the sausages and add the onion.
2. Sauté until the onion softens, then add the tomato, sugar, stock cube, and a little black pepper. Let it boil and the sauce start to thicken.
3. Add the salt and, if necessary, the cornflour dissolved in water. If the sauce is too thick, thin it with a little water. Return the sausages to the sauce and let them simmer briefly.

Meanwhile, prepare the rice:

4. In a saucepan, add the water and put in the salt and vegetable stock cube. Let the water come to a rolling boil and add the rice.
5. Stir, cover, lower the heat, and let the rice soften, about 12-14 minutes.
6. Stir occasionally. Serve the rice along with the sausages.