Ziti with lemon, roasted tomatoes, and sausage

This pasta is all about the tang of the lemon balanced with the sweet roasted tomatoes, and savoury Italian sausage. It will sound like too much lemon, but trust me, it's magical! This recipe is a weekday favourite and I use this delicious sauce for roasted fennel, baby artichokes, or kale as a variation for the sausage. Crisp sourdough breadcrumbs are wonderful sprinkled over if you have time.

Ziti with lemon, roasted tomatoes, and sausage

Makes 4 generous servings

Ingredients

600g ripe cherry tomatoes halved

5 tbsps extra virgin olive oil

4 cloves garlic finely chopped

1 red chilli sliced

3 large lemons zested and juiced

500g pork sausage removed from casing

1 tsp each fennel seed and crushed red chilli

500g ziti or other small pasta

60g parmesan

1.  Preheat oven to 170c/150c fan. Place the tomatoes on a baking tray and drizzle 2 tbsps of the oil over. Roast for 30 minutes and then remove.

2.  In a large saucepan heat 2 more tbsps of the oil. Add the garlic and saute on medium heat until golden, about 2-3 minutes. Add the lemon juice and reserve the zest for the end.

3.  Heat the remaining oil in a small frying pan. Add the sausage meat and spices and break it into small pieces with the back of a spoon. Cook until golden, about 5 minutes. Pour into the lemon mixture. When the tomatoes are done add them along with the lemon zest.

4. Boil the pasta in salted water for 8-9 minutes or until al dente. Drain and save a little of the pasta water.

5. Add the pasta to the lemon mixture and toss with a little of the pasta water and parmesan.

6. Serve with extra parmesan and while piping hot.