Instant slow roasted tomato sauce with griddled sausages

This recipe and technique could not be quicker or easier. Not only does it save time with the  chopping and dicing of your veggies for the sauce it also means less washing up and you'll see why.

Slow roasted pasta sauce

1 red onion peeled and roughly quartered
2-3 cloves of garlic peeled
1/2-1 red chilli de-seeded
handful of flat leaf parsley
2-3 piquillo peppers (lidl stock these in jars, very handy)
500ml passata

Simply chuck everything bar the passata into a blender and whizz to a paste. 

Tip into a hot sauce pan with a tablespoon of olive oil and season. Turn down the heat and allow to cook out slightly without burning, allowing the flavours to amalgamate.
Add the passata and bring to a gently simmer, stirring gently so as it does'nt stick and burn. The longer you can allow the sauce to simmer away here the better but 7-10 minutes should be ample time.

For the sausages, i try to use a nice sausage like Cumberland. With a sharp knife slit the sausage down the middle without cutting all the way through. Next spread the meat out flat with the back of a spoon, basically giving a flatter surface allowing for crispyness and less cooking time. heat a griddle pan and rub some olive oil onto the fleshy part of the sausage. Fry the sausages flesh side down first before turning over and finishing off skin side.

I served this sauce with fussilli pasta and strips of the sausages.