Summer Bolognese

1lb angel hair
¼ cup olive oil
1 lb Italian sausage, casings removed
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
½ cup dry white wine
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved
½ cup Kalamata olives
2 tablespoons fresh basil, minced
finely grated pecorino cheese

Cook the pasta in a large pot of salted boiling water for 10–12 minutes or until al dente.

In the meantime heat olive oil in a large, skillet over high heat. Add the garlic, sausage and chilli. Cook, for 6–8 minutes or until sausage is browned breaking up large pieces with a wooden spoon. Add the tomato paste and cook for 4–5 minutes. Add the wine and vinegar and cook, stirring occasionally, until the liquid is reduced slightly

Add the tomatoes and olives. Pour over pasta and toss to combine. Top with basil leaves and sprinkle with pecorino cheese to serve.