Pea, Sausage and Tomato Fusilli

Ingredients

• 1 tablespoon vegetable oil
• 4 large Lincolnshire sausages
• 1 tablespoon olive oil
• 1 garlic clove, chopped and crushed
• 1 tin good peeled and chopped quality tomatoes, 1vegetable stock cube made up with 75ml boiling water
• 1 level tsp caster sugar
• 2 sprigs basil, roughly chopped
• sea salt and freshly ground black pepper
• 100 g cherry tomatoes, halved
• 225 g fusilli pasta, cooked
• 200 g Garden Peas 375g frozen peas
• Parmesan or cheddar, grated (optional)
• Preheat the oven to 180°C/350°F/Gas Mark 4