Scrub and beard the mussels, discarding any open ones that don’t close when they are tapped.
Grill the peppers over a flame until blistered and blackened. Cover for 10 minutes, then peel, deseed and cut into 2.5 cm/1 in squares.
Peel and slice the onion. Peel, smash and chop the garlic. Destalk the parsley for garnish and chop the leaves.
Put the wine into a pan with a tight-fitting lid. Bring to the boil and cook the mussels with the lid on, shaking from time to time, until they are open. Pass through a sieve and reserve both the liquid and the mussels separately.
Put a large pan of salted water to heat.
In a large heavy pan, sweat the onion and garlic in the olive oil.
Add the chopped tomatoes with their liquid and the reserved mussel liquor. Boil rapidly to reduce by about two-thirds, stirring vigorously.
Stir in the chopped sausages and peppers. Lower the heat and simmer gently for 15 minutes.
After 5 minutes put the pasta to cook in the pan of rapidly boiling water. Boil for 8-10 minutes, or until al dente. Drain the cooked pasta.
Add the mussels to the tomato and sausage sauce for 2 minutes. Stir in the drained pasta and toss.
Serve immediately, scattered with parsley.
© 1995 Alastair Little. All rights reserved.