Soak dried porcini mushrooms in a cup of boiling water and set aside.

Remove the sausage meat from its casing and brown on 1 tbsp. of olive oil (the sausages I used were so low fat I needed a little extra to cook them!).

Chop up a good handful of fresh basil, leaves and stalks and add to the pan together with 2 cloves of crushed garlic, cook for 2 minutes.

Then add canned chopped tomatoes, chopped porcini mushrooms, sliced roasted red peppers (marinated or your own recipe here) and a pinch of salt and pepper. Bring to a boil and let it simmer for 10 minutes.

While you are making the sauce, set a large pot of water on the stove and bring to a boil, once it's boiling add some salt and your choice of pasta.

Cook your pasta al dente according the package directions, then drain and add directly to the sauce.

Mix gently, then top with more basil leaves and torn fresh mozzarella ball chunks.

Bake in the oven for 15 minutes at 400F/200C until cheese is melted and bubbly.