Spicy Sausage and Red Pepper Linguine

For the pasta: Slice open the sausages (8 vegan) and remove the 'skin'. Spoon the sausage meat into a bowl, crush with a fork. Season with [black pepper] and stir in the smoked paprika (2 tsp), cayenne pepper (1 tsp), and oregano (1 tsp). Place a large saucepan over medium heat, add a generous drizzle of olive oil. Pop in your rosemary (1 sprig) and finely chopped garlic (1 clove) and allow to infuse for a couple of minutes. Tip in the seasoned sausage meat and roughly chopped sun dried tomatoes (1 jar) and cook for 5 to 10 minutes until browned.

For the sauce: In a food processor, blend together roasted red peppers (250 g), balsamic vinegar (2 tbsp), nooch (4 tbsp), sugar (2 tbsp), tomato puree (1 tbsp), harissa paste (1 tbsp), and chopped tomatoes (1 can) until smooth. Pour the sauce into the sausage meat mixture and cook for 10 to 15 minutes, until all ingredients are well combined and the sauce thickens. Start 15m timer

For the pasta: Bring a pan of water to the boil and cook the linguine (300 g) according to packet instructions.

To serve: Strain the pasta, reserving some of the cooking water, and add it all to the tomato sauce. Stir everything together and top with nooch (1 tbsp), cracked [black pepper], and [basil leaves].