Sausage and Capsicum Ragu with Pasta and Poached Egg

Method

1. Heat a large frying pan over medium heat. Drizzle with oil and add the sausages. Cook for 5-6 minutes, turning, or until they are golden and cooked through. Place on a plate, cover with foil and set aside.
2. Wipe out the pan with paper towel. Finely chop the red onion and slice capsicum into 2cm pieces. Reheat the frying pan over medium heat and add 2 tablespoons of oil. Add the onion and capsicum and cook for 5 minutes or until softened. Add the tomato passata, butter, brown sugar, mixed herbs and vinegar. Bring to the boil and simmer for 5-10 minutes.
3. Cook the pasta in a large saucepan of lightly salted, boiling water for 10 minutes or until tender. Drain and return to saucepan, reserving ½ cup of cooking water.
4. Cut the cooked sausages into 2cm slices and add to the tomato ragu. Add a little of the reserved cooking water to thin sauce if necessary. Keep warm.
5. For the poached eggs: crack an egg into a strainer to drain of any watery white. Place drained egg into a teacup. Repeat with remaining eggs, one at a time.
6. Fill a saucepan with 10cm of water and bring it to a boil over high heat. Lower the heat to a simmer. Submerge cup into the water and tilt so the egg slips out. Repeat with remaining eggs. Cook the eggs for 1½ minutes, rotating once with a spoon. Lift poached eggs out of the water using a slotted spoon and place onto a clean tea towel on a plate.
7. Place the pasta into 4 warm pasta bowls. Spoon over the sausage ragu and crumble over the feta. Top with a poached egg.

TIP: Garnish with basil leaves.