Sausage Ragout - 2

Top and tail the red pepper if used, cut in half and cut out the pith. Cut into one inch slices, put in a pan skin side up under the grill for about 10 minutes or so until they are beginning to blacken. Put the pieces of pepper into a saucepan and cover for about 15 minutes. Take out and you should be able to easily peel the skin off. Put aside.

Fry the sausages in a little oil until brown on all sides. When done take the sausages out of the pan, allow to cool, cut into half inch slices and put to one side.

Peel and chop the shallots into finest dice, put in a thick bottomed pan with a couple of tablespoonfuls of olive oil and soften without browning over a low light. Meanwhile put the tomatoes into a bowl of boiling water, take one at a time remove its skin discard the pips and add to another bowl.

When the tomatoes are all peeled add them to the shallots along with two teaspoonfuls of piment d'espelette and soften the tomatoes mashing a bit with a wooden spoon. You are not after a fine sauce here, so take off the heat when the tomatoes are still chunky. Season with some salt, and then stir in the sausage pieces  Picture  .

Cook the tagliatelli in boiling water for five minutes or so until just cooked. Meanwhile cut the red pepper into thinish slices, and chop the chives and basil or parsley. When the tagliatelli is done, drain well and put back in the saucepan. Stir in a couple of tablespoonfuls of butter, grate over a little parmesan and season with a little salt if necessary. Stir in the chopped basil or parsley and red pepper if used.

Spoon the tagliatelli on to serving dishes, spoon over the sausage ragout, sprinkle over some chives and serve  Picture  .