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
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