This is a really quick, easy and economical recipe - but the key to it is to use really good, meaty sausages or good quality vegetarian ones. This is real comfort food, and kids love it because of the wagon wheel pasta shapes. If you can't get them though, it also works just fine with penne.
To serve four people you need:-
1 tablespoon olive oil + a bit more for drizzling the sausages
1 onion, peeled and finely chopped
1 - 400 gram (14 oz) can of chopped tomatoes
¼ cup red wine
½ teaspoon garlic salt
¼ teaspoon pepper
½ teaspoon oregano
¼ to ½ teaspoon chili powder
¼ cup pimento stuffed olives, sliced
8 ounces of Rotellini (wagon wheel) pasta
Preheat oven to 375℉ or 190℃. Place the sausages in a roasting tin and drizzle with a bit of olive oil. Roast in the oven for about 30 minutes, turning once, until no pink remains inside. Remove from the oven, cover with foil and keep warm.
Meanwhile, heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the onion and sauté gently until it begins to go translucent. Add the tomatoes, red wine and seasonings. Simmer over medium to low heat for about twenty minutes, stirring occasionally.
While the sauce is simmering, cook the pasta in boiling salted water according to package directions. Slice the sausages in fairly thin slices.
When the pasta is done, drain it and return it to the pan.
Add the olives to the sauce. Taste the sauce and adjust the seasoning if necessary. (If you like things really spicy you might want more chilli powder.) Add the sausages and heat everything through. Pour the sauce over the pasta and stir gently to coat.
Serve in warmed bowls.