Spaghetti with Sausage and Peppers
Food styling: Clare Lewis. Styling: Sue Radcliffe
Sausage and beans in a tasty new guise. Black bean spaghetti is high in protein so you only need a fraction of your usual portion yet will feel well-fed for hours afterwards
600g tomatoes, halved
3 tbsp extra virgin olive oil
sea salt, black pepper
6 long red peppers, core and seeds discarded and thickly sliced
4 pork sausages (a tasty variety such as chorizo-style, Toulouse or ones with onions or herbs, eg, Lincolnshire)
2 red onions, peeled, halved and thinly sliced
2 tsp balsamic vinegar
130g black bean spaghetti, eg Liberto
coarsely chopped flat-leaf parsley, to serve
- Preheat the oven to 210C/190C fan/gas 6½. Arrange the tomatoes cut-side up in a single layer in a roasting pan, drizzle over 1 tablespoon of oil and season.
- Spread the peppers over the base of another large roasting pan, drizzle over the remaining oil, season and toss to coat. If the sausages have skins slit and slip these off then break the meat into 2cm-3cm nibs and scatter on top of the peppers. Roast both pans for 30 minutes, then stir the onions into the peppers.
- Roast for another 15 minutes, then remove the tomatoes. Stir the peppers and sausages and cook these for a further 15 minutes. At the same time, put a pan of salted water on to boil for the pasta.
- Purée the tomatoes with the balsamic vinegar and a little salt and pepper in a blender, as thoroughly as possible to avoid sieving. Add the pasta to the pan, stir and simmer according to the packet instructions or until just tender. Drain it using a colander, shake dry then return it to the pan. Add the tomato sauce and gently toss. If necessary, briefly reheat.
- To serve, pile the spaghetti on to four plates, spoon the peppers and sausage on top then scatter with the parsley.