Instructions: *If you can get the true luganega italian sausages all the better

Make long slits in each sausage and remove the skins.

Measure a little oil into a nonstick frying pan fry the garlic and sausagemeat mash down and brown well.

Stir in remaining sauce ingredients. Bring to the boil cover and transfer to the simmering ovenfor 30 to 40 mins. Check seasoning.

Meanwhile boil the pasta in plenty of salted water until al dente still with a bone in see directions on packet for timing.

Toss the sauce with the pasta adding half the cheese.

Scatter the parsley and parmesan on the individual plates and serve with salad and an interesting warm bread.

If using spinach instead of parsley reheat the sauce to boiling toss in the spinach cook until it wilts then add cheese and pasta. Inexpensive and a real winner for flavour. Take care when chopping the chilli;wash your hands straight away afterwards do not put your hands near eyes. If in doubt chop with a knife and fork or wearing rubber gloves

Serves 6

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