Ingredients

• Olive oil
• 1 medium onion, finely diced
• 5 cloves crushed garlic
• 1kg spicy Italian sausage, casings removed
• Cayenne pepper, to taste
• 700ml bottle tomato passata (puree)
• 140ml tub of tomato paste
• 500ml canned, drained, chopped roasted red pepper (capsicum)
• 1/2 - 1 litre chicken stock
• 1 tbsp. parsley flakes
• 1 tbsp. Italian seasoning
• Tabasco sauce, to taste
• 1 large handful chopped fresh basil
• sea salt and cracked black pepper

Instructions

1. In a large heavy-based frypan with a lid, heat a few tbsp. of olive oil and saute the onion and garlic until soft. Remove from pan and set aside. Add the sausages to the pan, breaking up with a wooden spoon and cook until browned. If your sausages are a bit fatty, drain the oil off at this stage.
2. Depending on how spicy your sausages are, add some heat to taste with the cayenne pepper. Then add the tomato passata, tomato paste, red pepper, parsley and Italian seasoning. Pour in two cups of chicken stock, stir to combine it all and bring to the boil. Reduce to a simmer with the lid on for 45-60 minutes, stirring occasionally and adding extra chicken stock if necessary.
3. Remove lid, taste and add some tabasco and more cayenne pepper if necessary. Season with salt and pepper and add the chopped fresh basil. Continue to simmer until you have your desired consistency (add more chicken stock if necessary). Serve with spaghetti al dente and garlic bread.