Sausage and Peppers

• 2 tbsp Extra virgin olive oil
• 450 g Pork sausage
• 1 large Yellow onion
• 1 large Red pepper
• 1 large Green pepper
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 tsp Dried oregano
• 400 g Canned chopped tomatoes
• 15 g Fresh basil

1. Heat the olive oil in a large frying pan over medium-high heat. Add the sausages and brown well all over, turning regularly, for 8–10 minutes. Transfer to a plate; they do not need to be cooked through yet.
2. Meanwhile, slice the onion and peppers into strips, and finely chop the garlic. Reduce the heat to medium and add the onion and peppers to the pan with the salt and black pepper. Cook, stirring, for 8–10 minutes until softened and starting to take on colour.
3. Stir in the garlic and dried oregano and cook for 1 minute until fragrant. Tip in the chopped tomatoes, scraping up any browned bits from the base of the pan. Bring to a gentle simmer.
4. Return the sausages (and any juices) to the pan and nestle them into the sauce. Cover loosely and simmer gently for 15–18 minutes, turning the sausages once or twice, until the sauce has thickened slightly and the sausages are cooked through. If the sauce reduces too quickly, lower the heat.
5. Take the pan off the heat and tear in most of the basil, stirring it through. Taste and adjust seasoning with a little more salt and pepper if needed. Serve hot with the remaining basil scattered over.

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