8 beef/pork sausages (at least 80% meat)
2 red onions, chopped
2 tsp fennel seeds (leave out if you hate licorice flavoured food)
6 jarred red peppers
4 sprigs of fresh rosemary
6 cloves garlic, crushed
1 red chili, chopped
1.5 bottles of passata (tomato puree)
1 sachet tomato paste
1 bag dried fusilli
3 tbsp thick balsamic vinegar
For the salad:
100 g baby spinach or rocket
1 bag of watercress
1 tbsp dried cranberries
3 tbsp fat-free yogurt
2 tsp Dijon mustard
1 food processor with blade attachment
1 griddle pan
1 large frying pan
1 pot to cook the pasta
1 large serving dish
Serves 5-6 people
Preparation: 5 minutes
Cooking time: 25 minutes
Boil the kettle and place the griddle pan on high heat.
Cut the sausages length-ways about three-quarters of the way through, open them out, then rub olive oil and place them on the hot griddle pan- cut side down. Turn regularly until crispy and cooked through.
Place the red onions, fennel seeds, a little bit of the rosemary, the jarred peppers, garlic and a pinch of salt and pepper in the food processor. Put all the chopped ingredients into the large frying pan with 2 tbsp olive oil, stir frequently.
Place the pasta in the boiling salted water, and cook according to packet instructions. Add the tomato paste into the frying pan and fry for 30 seconds, then add the balsamic vinegar and the passata.
For the salad, add all the leaves in a beautiful bowl, topped with the dried cranberries and sliced cucumber.
For the dressing, start by mixing the mustard, yogurt and lemon with some salt and pepper. dress the salad seconds before serving.
Place the rest of the rosemary leaves into the griddle pan with the sausages until crispy, then remove and roughly chop the sausages into bite sized pieces, add them to the sauce.
Drain the pasta reserving a mugful of pasta water, then toss the pasta with the tomato sauce; loosen with some of the pasta water if needed and place on a large serving bowl. Finish with a drizzle of balsamic from a height and a generous amount of shaved Parmesan.