500g (1.1 lb) pork bangers
2 tbsp (1 fl oz.) olive oil
knob of butter
a few fresh sage leaves, sliced
1 x 400g jar (14.1 oz.) Peppadew® Tomato and Basil Pasta Sauce
500g (1.1 oz.) tagliatelle
Cut open the sausage casings and pinch off walnut-size pieces of the meat. Fry in olive oil and butter until browned and cooked through. Add the sage leaves for 2-3 minutes at the end, being sure not to let them burn. Add the Peppadew® Tomato and Basil Pasta Sauce and heat through.
Meanwhile, cook tagliatelle according to pack instructions until al dente. Combine pasta and sauce and serve immediately.
Any sausage meat will work – even Vienna sausages for the kids!