-
1
In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into 1/4 in (1 cm) rounds.
-
2
Start heating the water in which to cook the pasta.
-
3
In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
-
4
** ALTERNATE METHOD**.
-
5
*simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
-
6
* add the other vegetables and continue****.
-
7
Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
-
8
Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already.
-
9
Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
-
10
When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
-
11
Don't let it boil over.
-
12
When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
-
13
Taste it. Add salt and pepper and Parmesan if you wish.
-
14
When the pasta is just cooked but not soft and gloopy, drain the pasta.
-
15
Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
-
16
Serve.
