Red Pepper & Sausage Pasta, Garlic Crumb

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the garlic, panko breadcrumbs and a pinch of salt and cook for 3-4 min or until they're golden

Once done, transfer to a bowl and set aside for later

Meanwhile, cut the Cumberland sausages into bite-sized pieces

Wipe the pan clean and return to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped sausages and cook for 4-5 min or until they're browned

Meanwhile, boil a kettle

Peel and finely slice the red onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once browned, transfer the sausages to a plate and set them aside 

Return the pan to a medium heat, add the sliced onion and pepper and cook for 5-6 min or until starting to soften

Meanwhile, add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 10-12 min or until cooked with a slight bite

Once done, reserve 100ml [200ml] of the starchy pasta water and drain the pasta

Meanwhile, add the tomato paste, dried oregano and balsamic vinegar to the peppers and onion

Return the sausages to the pan and crumble in 1/2 [1] chicken stock cube 

Add the chopped tomatoes, a pinch of sugar and a good grind of black pepper and cook for 6-7 min or until a thick pasta sauce remains

Meanwhile, once the pasta sauce has thickened, stir through the pasta

Add the reserved starchy pasta water to the pasta and give everything a good mix up