Finely chop the chilli (if using) and chop the sausages into slices about ½cm thick.
Heat the olive oil (1 tsp) in a large pan on a medium heat. Add the sausages and chilli and fry for a couple of minutes until the sausages have browned. Stir regularly to stop the burning.
Add the chopped tomatoes (2x 400g cans), pasta (300g) and soy sauce (2 tbsp). Top the pan up with water so that the pasta is just covered - Don't add too much as the sauce won't have enough time to reduce while the pasta is cooking.
Bring to the boil, reduce the heat and cook for 15-20 minutes until the pasta is soft with a little bite. Stir occasionally to prevent it burning. If the pan starts to look too dry before the pasta is cooked add a little more water.
Note 1 - I used 300g Pennoni Rigati but I've also used penne and fusilli. I wouldn't recommend using fresh pasta for this recipe simply because the pasta is cooked in the sauce. As fresh pasta has a much shorter cooking time the sauce wouldn't have sufficient time to reduce.
Given the soy sauce is quite salty I don't add any additional seasoning. However you may want to add some to suit your tastes.
1 or your 5-a-day fruit and vegetables
Serving: 1portion | Calories: 576kcal | Carbohydrates: 63.8g | Protein: 25.9g | Fat: 23.1g | Saturated Fat: 8.3g | Sodium: 960mg | Fiber: 5.4g | Sugar: 9.7g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.