Pasta with Sausage and Tomatoes (Merguez)

This colourful recipe for a spicy sausage pasta dish is a summer classic. Quality sausages browned with fresh herbs, chili and cherry tomatoes, livened up with balsamic vinegar, and finished with salted ricotta. This slow-cooked dish is so full of flavour it makes the perfect pasta topping.

8 Merguez sausages
2-3 bay leaf
2-3 sprigs oregano
2-3 sprigs marjoram
1 red onion, finely chopped
celery, finely chopped
garlic, finely sliced
chile, scrape seeds out
2.2 lbs cherry tomatoes, halved (1 kg)
black pepper, freshly ground
2 Tbsp. balsamic vinegar

Pasta:
1 lb linguine or other long pasta
3 Tbsp. sea salt

Garnish:
freshly grated Parmesan or crumbled feta cheese

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Using an oven-proof skillet, put olive oil into the pan, brown sausages for a few minutes.

Add the herbs to browned sausages. Add the chopped vegetables and chile. Cook until vegetables are translucent (not browned), about 5 minutes.

Add a few grinds of black pepper and the balsamic vinegar and toss to blend. Let gently simmer for 20 minutes.

Add water and bake in the oven for 25 miunutes.

In the meantime, prepare your pasta. Using a large pot, bring water to boil and add sea salt. Cook pasta for 6-8 minutes or until it is al dente.

Drain pasta and place on a large serving platter. Top with sausage and vegetable sauce, stir and let sit for a few minutes so the pasta can absorb the sauce.

Garnish with Parmesan and serve.

Makes 6 servings.