-
Preheat barbecue to high heat. In a bowl, combine tomato paste, lime juice and garlic. Reserve. Prick sausages in several places, and plunge into a saucepan of boiling water. Boil for 5 minutes and then reserve. Brush vegetables with olive oil and set aside.
-
Place sausages on barbecue rack and cook for 5 minutes on each side. Add vegetables to rack, and cook for 2 to 4 minutes per side, or until vegetables are cooked but still crisp. Cut sausages into coins and then in half.
-
Cut vegetables into chunks. Place in separate bowls and keep warm. Place cheese and arugula in bowls and reserve. Cook spaghettini according to package directions. Drain, reserving 125 mL
-
(1/2 cup) cooking water. Combine hot pasta with the tomato sauce mixture. Add reserved cooking water and toss so that sauce coats pasta well. Immediately divide spaghettini among 6 plates and set out the sausages, vegetables, cheese and arugula. Let guests garnish their pasta as they like!
Variations:
Prepare the recipe using short pasta, such as tortiglioni, rigatoni or pennini. Try different sausages!
Tip: As need be, adjust the amount of cooking water you add to the pasta. If the sauce coats the pasta well, add a little less. If the pasta is too dry, add a little more.