Smokey Sausage and Pepper Pasta

People, it seems, are becoming more and more bogged down with the pressures of everyday work or family activities and tea time is becoming more of a chore. That tends to see people reaching for the convenience food. If you can gain a bit more confidence in the kitchen by adopting a few simple cooking processes and learning how to be creative with what you have, it is amazing what you can do.

I always ensure that the spice and dried herb cabinet is full to the brim. They lift the dullest and most bland of ingredients to another level. This dish is a perfect example of what you can do with just a few fresh ingredients and some non-perishable store cupboard herbs and spices. It is completely non-authentic, but does that matter when it is cheap and delicious, packed full of flavour and filling for the whole family? 

Smokey Sausage and Pepper Pasta
Feeds 4

8 good quality pork sausages (I use Gordon's of East Boldon - always a top quality and award winning banger)
1 onion, sliced
1 pepper, sliced
2 cloves of garlic, sliced
2 tins of tomatoes
1 tsp chilli flakes
2 tsps dried oregano
2 tspn paprika (if you can get it, smoked sweet paprika)
1 tbsp tomato purée
1 tbsp olive oil
Salt and pepper
Tagliatelle or your pasta of choice
Fresh basil

1 - In a large casserole dish, heat the olive oil and then quickly brown the sausages all over. Remove and keep aside.
2 - Add the onions and pepper to the oil and stir for 5 minutes until soft and slightly browned. Add the tomato purée, garlic, herbs and spices and cook for 1 minute.
3 - Return the sausages to the casserole dish with the tomatoes. Bring to the boil and then simmer with the lid on for 20 minutes. Taste for seasoning.
4 - Boil your pasta of choice. Serve with the smokey sausage and pasta sauce, a scattering of basil and a green salad.