Sausages with wholemeal fusilli

Serves 4

  • 1 tablespoon olive oil
  • 4 Italian-style sausages
  • 1 red onion, cut into wedges
  • 1 red capsicum, roughly chopped
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • ½ teaspoon dried red chili flakes
  • 1 teaspoon sugar
  • Sea salt
  • 2 tablespoons fresh oregano
  • 500g wholewheat fusilli

Heat the oil in a saucepan or frying pan over medium-high heat and cook the sausages for 6 minutes, turning occasionally. Lift out onto a plate, reduce the heat to medium and cook the onion, capsicum and garlic for 4 minutes. Add the tomatoes, chilli, sugar, salt and oregano and simmer for about 10 minutes or until the sauce has thickened. Slice the sausages, return to the pan and heat through for 2 minutes.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente Drain well and top with the sauce.

This recipe is from Simply Bill by Bill Granger


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