West Newton Smoked Sausage Pasta with Red Pepper, Tomato and Basil Sauce

Often I find the more simple a dish is the more satisfying it can be. Cook some sausage bung it in a tomato sauce and mix it with pasta and your’e good to go. If you cant get the sausage I use here just use any cured smoked sausage or even something like a garlicy Toulouse sausage will do. This recipe will serve 2.

You will need:

1 Smoked Pork Sausage with Garlic and Herb. Order online at (westnewton-catering.co.uk)

1/2 Large Onion Finely Diced

2 Roasted red Pepper (You can buy ready made in jars)

2 Cloves Garlic

1 tbs Grated Parmesan

1 Tin Chopped Tomatoes

1 Heaped tsp Tomato Puree

300g Fresh Spaghetti

1 Fried Quails Egg

Small Bunch of Fresh Basil (ripped up by hand)

1. In a little olive oil gently fry the garlic and onion until softened. Add the tomato puree and stir then finally drop in the peppers and chopped tomato. Season well with salt and black pepper and allow to gently simmer for 10-15 minutes.

2. Cook the sausage as per instruction by boiling for 12 minutes. You will have to allow the sausage to cool a little before slicing and adding to the sauce.

3. Cook the pasta so it is ever so slightly under done as you want to finish it in the sauce. Drain then add to the sauce mixing well before adding in the shredded basil and parmesan for a couple of minutes.

4. In about 1/2 cm of oil gently cook your quails egg. If you get the oil too hot it just bubbles up everywhere and looks a bit crap.

5. Finally pile the pasta in a bowl and top with your fried egg and a little chopped chives and cracked pepper.

Enjoy!