SAUSAGE AND TOMATO RAGU WITH PAPPARDELLE

500g best quality beef sausages, skin removed
1 ½ tbsp olive oil
250g cherry tomatoes, quartered
½ cup white wine
½ red chilli, finely chopped
¼ cup coarse fresh breadcrumbs
1 tbsp finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
350g dried pappardelle pasta

Place a wide, heavy based frying pan over a high heat and add the sausages and 1 tbsp olive oil. Use a wooden spoon to break up the sausages. Cook for 10 minutes or until lightly coloured.
Add the tomatoes, wine and chilli and turn the heat to moderate. Cook for 10 minutes or until thick. Season with salt and pepper.
Meanwhile, place a small frying pan over a moderately high heat and add the breadcrumbs and remaining oil. Stir for 2 minutes or until toasted and golden. Take off the heat and stir in the parsley and lemon zest.
Cook the pappardelle in boiling salted water until tender. Drain and stir into the sausage ragu. Place into warmed bowls and sprinkle with the toasted crumbs.