Ingredients

• 4 Italian sausages
• 2 tbsp olive oil
• 1 red onion
• cut into wedges
• 2 garlic cloves
• crushed
• 400g tin chopped tomatoes
• 1 red pepper
• cut into strips
• ½ tsp chilli flakes
• 2 tsp dried oregano
• 2 tbsp chopped fresh parsley
• optional
• 200g/7oz whole wheat fusilli
• or pasta of your choice

Directions

• Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side.
• Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes
• red pepper
• chilli
• oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes).
• Cook the fusilli until al dente (with a bite) according to the manufacturer's instructions.
• Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top.