1x red chillifinely sliced (deseeded if you prefer less heat)
3clovesgarliccrushed or grated
2x tbsp extra virgin olive oil
1x tsp balsamic vinegar
2x tsp herbes de Provence
freshly ground sea salt and freshly milled black pepper
400mltomato passata sauce
500gdried pastapenne, fusilli or even linguine work really well
Preheat oven to 200C, and line 2 x deep oven trays with good quality thick kitchen foil.
Lightly grease one of them with olive oil.
In a large mixing bowl, add the sliced peppers, red onion and courgette, and season well with salt, pepper and herbes de Provence. Drizzle over the olive oil, balsamic vinegar, add red chilli and garlic, and mix thoroughly using salad spoons. Pour into the greased foil lined oven tray, and spread out the vegetables as evenly as possible.
Next, carefully feed two metal skewers through the sausages so that they resemble the picture above. Place sausage skewers over the sides of a deep baking tray so that they are suspended away from the base of the tray. Place both oven trays in oven for around 20 mins, then turn over the sausages with tongs and turn over the vegetables thoroughly to ensure that they will be evenly roasted. Return to oven for a further 15-20 mins then remove form oven to allow to cool down,
Meanwhile, bring a large pan of slightly salted water and cook per the packet's instructions. When al dente, drain in a colander and set aside with the lid of the pan to retain the heat.
Return the pan to the heat, and add the passata, red wine and gently bring to a gentle boil.
Remove the harder ends of the sausages, then cut each sausage vertically, then into bite-sized half-moon pieces. add to the pan, along with the roasted vegetables and warm though. Gradually add the pasta and mix through thoroughly using a large spoon until even evenly evenly coated.Add an extra drizzle of extra virgin olive oil (optional) and season again, and serve out into a pasta bowl.
Why not add capers and sliced black olives to the mix in order to enhance the flavour even further?