Sausage, sticky pepper & onion silk handkerchiefs

Squeeze the sausage meat from the skins, then roll into little balls (about 32). Add the 3 tbsp oil to a frying pan and fry the sausage balls for 5-8 minutes, until browned all over. Scoop out and set aside.

Tip the onions and peppers into the pan, season with salt and fry over a medium heat for 15 minutes, or until tender and burnished. Add the garlic, nigella seeds and chilli flakes and cook off for 1 minute or so.

Stir the sausage balls back into the pan with the stock. Simmer for 10 minutes, or until most of the stock has bubbled away and the sausage balls are cooked through with no pink meat.

Meanwhile, boil the pasta in salted water with the extra 1 tbsp oil for 6-8 minutes, stirring occasionally, until tender. Reserve a mug of pasta water before draining. Toss the pasta into the sauce, adding a little pasta water and the butter, so the sauce coats it well. Stir in the vinegar and serve.