Ingredients 190 gram can of Always Fresh Spanish pepper strips
4 small truss tomatoes
1 small brown onion diced (for the sauce)
1 clove of garlic crushed
1 teaspoon of Gourmet Garden basil paste
250 ml of vegetable stock
2 tablespoons of tomato paste
2 tablespoons of raw sugar
3 tablespoons of rice bran oil
50 grams parmesan cheese grated
150 grams rigatoni pasta
4 Italian sausages
1 small brown onion
In a large fry pan add 1 tablespoon of rice bran oil and heat on high.
When oil is hot, add in onion and garlic and sauté until the onion starts to become soft.
Add in the tomato paste and cook for about one to two minutes stirring to cook off the raw flavour of the paste.
Next add in vegetable stock stirring well to combine all ingredients.
Wash tomatoes and cut out the centre piece at the top and discard.
Cut each tomato in half and then in half again to make quarters.
Open the can of peppers and drain well.
Add in the raw sugar, basil, tomatoes and peppers to the pan and stir to combine.
Beautiful rich red tomatoes and peppers
When the sauce starts to boil turn the heat down to low to simmer.
At this stage the tomatoes will have started to soften; mash the tomatoes gently with a potato masher.
Mash the tomatoes with a potato masher
Continue to cook the sauce for 40 minutes. While this is cooking start cooking the pasta and sausages.
In a fry pan heat 1 tablespoon of rice bran oil on high, then add in sausages. Cook on a medium to high heat.
Once sausages have been cooked remove them from the pan and allow to cool slightly.
Once sausages have cooled, cut them diagonally to make large pieces to go in to the pasta.
Leaving the sausage pan on the heat add about 1 tablespoon of rice bran oil, and heat on high for the onions.
Cut the onion into thick slices and add to the pan.
Cook onions on a medium to high heat. Cooking the onions in the sausage pan adds extra flavour to the onions; continue to cook until onions are soft.
Sautéed Onions with all the extra pan flavour
Bring a large pot of water to the boil and and add in the pasta.
Cook pasta according to packet instructions.
After 40 minutes remove the pan of sauce from the heat and allow to cool before blending.
In a blender puree the sauce until smooth.
To thicken the sauce add two ladles of sauce to a fry pan and heat the sauce on low for about 20-25 minutes stirring occasionally.
In a large bowl add the pasta, sausage, onion, thickened sauce and stir through to coat all ingredients with the sauce.
Place remaining sauce in to the fridge for another meal. I keep mine for about a week.
Serve the pasta with some grated parmesan on the side and enjoy.