- 400g herby sausages
- 280g-300g jar roasted or chargrilled peppers in olive oil
- 1 red onion
- 1 garlic clove
- 1 teaspoon brown sugar
- 3 tablespoons balsamic vinegar
- 350g dried tagliatelle
- A handful of chopped fresh flatleaf parsley.
Preheat the grill to medium and grill 400g herby sausages on a foil-lined baking sheet for about 15 minutes, turning now and then, until golden brown.
Meanwhile, drain a 280g-300g jar roasted or chargrilled peppers in olive oil (reserving a little of the oil) and slice into thin strips.
Slice 1 red onion and soften in a large frying pan, with a tablespoon of the olive oil from the pepper jar, for 5 minutes. Add 1 garlic clove, sliced, fry over a gentle heat for 1 minute, then add the peppers, 1 teaspoon brown sugar and 3 tablespoons balsamic vinegar. Cook, stirring, for a few minutes, then slice the sausages thickly, add to the pan and cook for a further 5 minutes to heat through.
Meanwhile, cook 350g dried tagliatelle according to the pack instructions. Season the pepper and sausage mixture with plenty of black pepper, then add the pasta to the pan with a splash of cooking water and a handful of chopped fresh flatleaf parsley.