This pasta sauce is so deliciously tangy you don't need to pay any extra for flavoured sausages, plain, lean thin beef sausages are fine. If you want to turn up the heat, add a pinch of chilli flakes with the garlic.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

1 tbsp oil
4 lean thin beef sausages
350g (10oz) penne
1 onion, chopped
3 tsp chopped fresh rosemary
3 large cloves garlic, crushed
1 red capsicum, chopped into small strips
2 small zucchini, quarter lengthwise and sliced thinly
400g (14oz) can diced tomatoes
1 tbsp red wine vinegar
2 tsp brown sugar
60g (2oz) rocket or baby spinach leaves or a mix of the two
2 tbsp chopped fresh parsley

Heat 2 teaspoons of the oil in a large, deep frying pan and cook the sausages, turning regularly, on a medium-lowish heat until cooked through. Remove and set aside. When cooled, halve lengthwise, then slice thinly.

Cook the penne in a large saucepan of boiling, salted water following packet directions until al dente. Drain, return to pan, covered, to keep warm.

Meanwhile, heat the remaining oil in the frying pan and cook the onion and rosemary for about 5 minutes, until the onion is soft.

Add the garlic, capsicum and zucchini, cook 2 minutes. Tip in tomatoes, bring to a simmer and cook for 10 minutes. Add the vinegar and sugar and season to taste with salt and pepper. Add the rocket, parsley and sausage pieces and stir until heated through and rocket has wilted.

Stir into the pasta, toss through and serve.