The pasta can be served hot or cold and what's left over can be turned into a lovely pasta bake.
1 tbsp olive oil
2 beef sausages (Italian or plain)
200g shallots, sliced
2 cloves garlic, finely chopped
200ml white wine
1 tin tomatoes (with their juice), roughly chopped
100g black olives, pitted and halved
Sea salt and freshly ground black pepper
400g spiral pasta
1/2 bunch basil, leaves torn
- Heat the olive oil in a heavy-based pan and fry the sausages until almost cooked through. Remove from the pan, slice and set aside.
- Add the shallots and garlic to the pan and cook over low heat until soft. Add the wine and simmer until reduced by half. Add the tomatoes, olives and reserved sausage. Season to taste. Allow to simmer gently while you cook the pasta.
- Bring a large pot of salted water to the boil and cook the pasta as per the instructions on the packet or until al dente. Drain.
- Add the pasta to the sauce and toss gently with torn basil. Serve immediately.