Instructions: Skin the sausages and crumble the

In a large pan fry the sausage meat in half the oil.

Stir continuously on the boiling plate
for 4 to 5 minutes until deep golden brown.

Remove with a slotted spoon and set aside.

Add the onions to the pan with the remaining oil and fry for 5 to 10 minutes or until soft and golden.

Stir in the balsamic vinegar with the chilli and garlic.

Fry for about 5 minutes.

Return the sausagemeat to the pan with the chopped tomatoes tomato paste wine bay leaf and oregano.

Season well and bring to the boil simmer for 2 to 3 minutes and then transfer to the simmering ovenfor 20 minutes.

Meanwhile cook the pasta in an ovenproof pan in plenty of boiling salted water according to packet instructions.

When the pasta has come to the boil transfer to the simmering oven.

Drain well and stir in the sauce.

Serve immediately garnished with basil.

When handling chillies wear rubber gloves to avoid skin irritation aga tip Cooking pasta in the simmering ovenensures it does not boil over. A most useful store cupboard recipe. Chillies and sausages of the toulouse variety keep well in the fridge and can also be frozen.

Serves 4

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