Beef Sausage and Tomato Pasta

Directions

1. Preheat your oven to 200C.

2. Place your halved tomatoes and peppers into a deep roasting tin. Drizzle with oil and scatter the herbs on top alongside the chopped garlic then place in the middle of the oven and roast for 45 minutes.

3. Once everything has cooked through, transfer the roast vegetables to a food processor along with Fresh Basil, hazelnuts, and parmesan. Blitz to form a smooth paste then taste (you may need to add some balsamic vinegar to balance the sweetness). Pulse again then transfer the pesto to a container (you can store it in the fridge for up to 5 days)

4. Meanwhile add a drop of oil to a frying pan and place in your chipolatas, frying them on all sides until they are cooked through nicely and browned on all sides.

5. Cut the sausages into chunks and place to one side.

6. Boil your pasta until it is cooked, then drain and return it to the pan before adding your pesto ( a tablespoon or two should do the job, but make it as saucy as you like) and the sausage chunks and allow to heat through.

7. Serve topped with fresh basil and a generous grating of parmesan cheese.