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Capsicum, sausages & fusilli

by Ginny Grant | Cuisine issue #150
Serves: 4-6This is a great dish for summer, when capsicums are plentiful and cheap. Use red, orange, yellow or brown capsicums - avoid the loathsome green, which are really just the unripe fruit and rather bitter to boot

This recipe is basically a version of the Italian peperonata, with a little sausage added. It is essential to use a good-quality red wine vinegar.

2 tablespoons olive oil
300g coarse pork sausages
4 capsicums (I used 2 red and 2 yellow), deseeded, finely sliced
2 red onions, finely sliced
2 cloves garlic, finely sliced
1 teaspoon sea salt
2 tablespoons red wine vinegar
300g fusilli pasta, cooked according to packet instructions
handful fresh basil leaves, coarsely torn
freshly grated parmesan to serve

Heat the oil in a large saucepan. Remove the sausages from their casings and crumble the meat into the pan, breaking it up as you go. Cook, stirring, until well coloured. Add the capsicums, onions, garlic and salt. Fry gently for a few minutes until the vegetables are coated in oil, then cover and cook over low heat for 20 minutes or until the vegetables are very soft. Add the vinegar and season with salt and freshly ground black pepper then add the cooked fusilli and toss to combine. Scatter the basil over the top and serve with parmesan.

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