gorgeous cherry tomatoes, loads of herbs, balsamic, linguine it's a real summer

classic a beautiful meal for six people so get yourself a nice casserole style pan

something that can go in the oven happy days first up sausages you can use anyone

that you can get your hands on that's cool but they've got to be good this is a

Merguez sausage this is a Moroccan style sausage made of lamb or beef pinch it and

squeeze it like that and I just find that's a kind of cuter size for having around your

pasta okay

cut these off, so some olive oil goes into the pan let's get our sausages nice and brown, that'll just take

a couple of minutes so I'll put that on a medium heat

you know you could do this over a fire, a firepit, on a BBQ you know the smells are

incredible as that colours up those beautiful spices come out and then we want to

start layering up the flavours, bay leaf, a little bit of oregano a little bit of marjoram

it's gonna give you so much flavour then just take one red onion finely chop it

that's the beginning of the veggies, woo!

I wanna go celery, finely chop it that goes in, so good

okay, garlic, I'm just doing two, finely slice it

so I'm taking a chilli take the stalk off and then I want to get the seeds out just use a teaspoon if

you just scrape the seeds out and the white kind of membrane that is where

most of the heat is we don't want the chilli to blow your head off that's a failure

ok we want it just to be a nice warm juicy sort of hug of, like, heat that kinda just

gets the vibes going we like that, put that straight in we definitely want to soften the veggies

but we don't want to burn anything so just take care of everything, keep moving

it around now look that's one kilo of lovely tomatoes, don't go buying the hard ones

that don't taste buy the over ripe ones that really do taste, look at the

colours guys outrageous also what I'm going to do now is just a little swig of

water you don't need much but can you hear it's frying? OK we wanna kind of stop that and we want

to sort of now go in to sort of simmering away

blipping away sort of mode so you can see there's moisture coming out of the tomatoes

now it's getting saucy I'm just gonna season it with pepper not salt there's salt

in the sausages so we don't wanna over season it and also balsamic vinegar really

really nice it's gonna be unbelievable about a tablespoon goes in, toss this up. Phwoar.

so so good, one last thing I do get some herbs

put a bit of oil on it spree it across the top like that but guys how optimistic and wonderful

and summery does that look so we're gonna go in the oven for about 25

minutes not too hot about a hundred and eighty degrees Celsius which is 350

degrees Fahrenheit and that's just gonna simmer and blip away, all the flavours are going to

mix up and be beautiful and that's gonna be amazing and when that's ready I'm gonna serve it with

the pasta, come and have a look at this, ooh it's looking gorgeous and smelling pretty fantastic we got

some cooked linguine here, you can do it with

any pasta that you want I love serving it on a big old platter you go in with that

beautiful sauce. Hot, steamy

sweet, sour, spicy I love this now cheese has a wonderful ability to join up all the

flavours so I've got three options

fresh Ricotta, Parmesan, I think I'm gonna go for the salted Ricotta but use any one

of those and guys that is really one of my favourite pastas beautiful spicy sausage

pasta mix it up, serve it to your mates, tell them you love them and I tell you what they're gonna

tell you they love you too because that is one of my very favourite dishes, gorgeous

a great, summer pasta dish, the flavour from the sausage and the quality meat is coming through, we're getting spices

we're getting beautiful sweet cherry tomatoes. So there you go guys I hope you try this dish it's an

absolute knock-out guys if you want a lovely drink to go with this then check out

the video that I did the Milano-Torino is a fantastic cocktail an

absolute classic that you will love especially in summer time and also if

you want this recipe and a load of others from my garden harvest story

then click the link down there and the magazine's done a great job enjoy it love it

guys until next time, lots of love, take care bye!!