6 pork and mint Chipolatas, skinned
400 grams chopped tomatoes (tinned)
1 onion, finely chopped
1 Red pepper, sliced
6 button mushrooms, thinly sliced
2 garlic cloves, finely chopped
6 Sundried tomatoes
1 Red chilli, finely chopped
2 tsp Harissa paste
2 tsp 'Lazy Chilli' paste
1 tsp Sweet paprika
1 tsp oregano
salt and pepper
Firstly skin the sausages, and roll the meat into good sized balls
Pour 2 tbps of olive oil into a large frying pan and add the chopped onions, garlic and chilli. Fry for 2-3 minutes then add the peppers, sausage and 'lazy chilli' paste.
Make sure the sausage meat is browned before adding the mushrooms and tinned chopped tomatoes. Season.
Next add 2 tsp of Harrisa paste along with 1 tsp of sweet paprika and the sundried tomatoes. Season again and add a few pinches of sugar if necessary. Add the oregano. Let the sauce simmer and reduce whilst you cook the pasta.
Once the pasta is cooked, drain and add it to the pasta sauce. Heat through.