Remove the skin from the sausages. Add the olive oil to a high-sided, non-stick pan and heat on a med/high heat. Once hot, add the sausages and use a wooden spoon/spatula to roughly break up the sausage meat. Fry for 3-4 minutes until the meat starts to brown and is in small chunks.

Add the chopped onion and garlic paste and fry for another 2-3 minutes, stirring regularly.

Turn the heat down to medium. Add the dried basil, oregano and rosemary, mix well and fry for another minute.

Add the tinned tomatoes, tomato puree, passata and balsamic vinegar to the pan and stir well. Bring the sauce to the boil, then turn down to a low heat and simmer for 10 minutes, stirring occasionally. Meanwhile, cook the pasta in salted boiling water as per the pack instructions.

Once the pasta is done, reserve 1 tbsp of the water it has cooked in and then drain the pasta in a colander.

Add the fresh basil to the sauce and stir well. Tip in the pasta as well as the reserved pasta water and stir until the pasta is fully coated in the sauce. Remove from the heat and serve straight away.