Bring a large saucepan of water to the boil for the pasta. Peel and coarsely chop the onion and peel and crush the garlic. Heat the oil in a large frying pan. Add the onion and garlic and cook over moderate heat for about 4 minutes, stirring occasionally, until the onion is soft.
Coarsely chop the sausages, or remove the skins and break up the meat with a fork. Add the sausages to the frying pan and stir over high heat for 7 minutes, or until well browned all over.
Add the brandy, wine or stock and the tomatoes with their juice, and season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally.
When the water comes to the boil, add the fresh pasta, peas and some salt, bring back to the boil and cook for 4–5 minutes, or until the pasta is al dente. If using dried pasta, cook for 6–7 minutes before adding the peas.
Meanwhile, trim and snip or chop the chives.
Drain the pasta and peas and toss in the tomato sauce. Taste and adjust the seasoning, garnish with the chives, and serve with freshly grated Parmesan.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E, and calcium and zinc.
The choice of sausage is crucial to the success of this dish. Use a really meaty, coarse-cut variety, or a very high-quality sausage meat from an Italian butcher.