Heat a large frying pan, or wok, with a drizzle of olive oil. Cut each sausage into 5 chunks and fry in the pan until golden brown. Set aside in a bowl.

While the sausages are cooking prepare the veg. Slice the onion into half moons, the peppers into strips and crush the garlic.

Sauté the veg and chilli flakes in the pan used for the sausages (you may need to add a bit more oil) for 3-5 minutes, careful not to burn the onion and garlic.

Meanwhile put a pan of water on to boil, with plenty of salt, and cook the pasta following the pack instructions.

Add the sausages and wine to the veg and let the alcohol bubble away. Once reduced add the tin of tomatoes and cook for another 8-10 minutes until the sauce reduces to a nice thick consistency. Season to taste.

Serve the sausage sauce with the pasta and top with lots of cheese