Recipe

Step 1: Cook fusilli in a pot of well salted water for 10-12 minutes or until al dente. In the meantime, thinly slice merguez sausages on the diagonal.

Step 2: Heat olive oil in a skillet and cook the sausage slices over medium heat until golden brown. Toss in the sundried tomatoes and olives. Warm through for a minute or two, then take off the heat.

Step 3: Drain the pasta and toss with the sausage mix. Taste and adjust the seasoning. Stir in a handful of chopped mixed herbs, such as Italian parsley, chives and basil. Serve warm or cold.

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Reprinted with permission from Gordon Ramsay’s Fast Food (2012 Sterling Epicure).