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Put about 5 litres of water and 2 teaspoons of salt in a pot and bring to the boil.
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Once boiling, add your pasta and cook for 9-10 minutes until cooked through.
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Meanwhile, pre-heat a large pan on the stove. Once it is nice and hot, add half of your olive oil and then add your sausages (make sure you can hear the sizzle once they hit the pan). Toss/stir them around occasionally and fry for about 5 minutes.
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Once those sausages have some nice color, transfer them to a bowl and set aside.
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Get a cup and scoop out some of the pasta water in the pot. Once your pasta is cooked, drain it in a colander. Return the pasta to the pot and set aside.
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Get the pan back on the heat, then add the other half of your olive oil. Add your carrots and fry for 1-2 minutes. Then add your onion and celery and cook for another minute. Finally, add your zucchini, garlic and thyme leaves and cook for one more minute.
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Once the vegetables are tender, transfer them in a blender (a nutribullet also works well) along with your tinned tomatoes, jarred peppers, basil, tomato paste, sugar, a pinch of salt and pepper and a splash of water (75mls). Blend for about 1 minute or until smooth.
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Return the sauce and your sausages back in your pan, and then bring to a boil. Once the sauce is boiling lower the heat and simmer for a few minutes, ensuring that the sausages are cooked through. Don't forget to taste it and season accordingly.
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Get a small pot or pan on medium-high heat. Add you butter, once the butter is melted and bubbling and your breadcrumbs. Toast them until they have gone darker and more golden brown in color. Keep an eye on them though, you don't want to burn them. Turn the heat off, remove from the pan and set aside.
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Add the sauce to the pot of pasta. Mix together until well combined. Add some of the pasta water you scooped out earlier to stop the pasta from going dry.
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Transfer onto a large platter. Finish by sprinkling your toasted breadcrumbs over the top. Serve the parmesan cheese on the side so people can help themselves and enjoy.