Ingredients

· 480 g jar roasted red peppers

· 2 packs chicken sausages

· 2 tablespoons olive oil

· 1 onion

· 1 celery stick

· 100 ml cream

· 350 g spaghetti

· 1 bunch flatleaf parsley

· 60 g green olives

· Parmesan or mature cheddar

Method

Soak the peppers in water and set aside. Remove the skins from the sausages and roll the filling into balls. Heat the oil in a frying pan over medium heat and fry the meatballs until browned all over. Set aside. Fry the onion and celery with plenty of seasoning until soft. Drain the red peppers, roughly chop, then add to the onion mixture. Remove the pan from the heat and stir in the cream. Using a blender, whiz the sauce to a puree, then add water. Bring to simmer, then return the meatballs to the sauce and simmer for about 10 minutes until cooked through. Meanwhile, cook the pasta as per instructions. Drain, then add to the sauce and toss to coat. Serve topped with chopped parsley, olives and cheese.