2 red and 2 yellow peppers, cored, deseeded and sliced
1 garlic clove, crushed
1 tablespoon tomato purée
2 teaspoons sugar
1 tablespoon balsamic vinegar
3 large tomatoes, chopped
2 tablespoons water
handful of basil leaves, chopped, plus extra to garnish
400 g (13 oz) radiatore pasta
salt and pepper
Grease a baking sheet with 1 tablespoon of the oil, add the sausages and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, until brown and cooked through.
Meanwhile, heat the remaining oil in a saucepan, add the onions and cook for 5 minutes until softened. Add the peppers, garlic, tomato purée, sugar, vinegar, tomatoes and measurement water. Cover and cook for 15 minutes. Remove the lid and cook for a further 5 minutes until the peppers are really soft. Season well and stir through the basil.
While the sausages and peppers are cooking, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan.
Slice the sausages into bite-sized pieces. Stir through the pasta with the peppers, adding a little cooking water to loosen if needed. Season well. Spoon into serving bowls and serve sprinkled with extra chopped basil.