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Roasted sausage and pepper sauce

January 9, 2011

This is a regular stalwart of ours – a handful of ingredients, minutes to prepare and it cooks away in the oven without needing much interference. We have potatoes to use up, so I make some roasties with red onion for H and have pasta for myself. We serve it with a side of al dente flowering broccoli.

Roasted sausage and pepper sauce (serves 6, freezes)


400g good quality sausages
1 red pepper, quartered
1 yellow pepper, quartered
2 red onions, quartered
2 cans 400g tinned tomatoes
a small sprig of greek basil
1 T sugar
freshly ground salt and pepper, to taste


1. Heat the oven to 220°C/gas 7.

2. Roast the sausages, pepper and onions for 25 minutes.

3. Shake the roasting tray and add the tinned tomatoes, sugar, salt, pepper and half the greek basil.

4.Stir and return to the oven for 40 minutes.

5. Serve sprinkled with the remainder of the greek basil.

It’s really worth using quality sausages in this. If you are lucky enough to have a good butcher, she or he will be able to recommend a sausage filling. Sainsbury’s Taste the Difference and Tesco’s Finest range both do specialty sausages, which are often on offer for 2 for £4 or 2 for £5. The caramelised red onion or sicilian style sausages are particularly good in this dish, although cumberland or outdoor pork work well too.

If you want to be more generous in your sausage to sauce ratio, you can cook this meal for four,  using just one tin of tinned tomatoes and reduce the cooking time by 10 minutes. Alternatively, you can use serve 4 using the recipe as given for 6 and use the leftover sauce for future pizza topping. It’s a lovely rich sauce that just needs to be spread on ciabatta and topped with mozzarella with a sprinkling of basil for a really quick and tasty meal.

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