Spaghettini with hot sausage and grilled vegetables

ingredient

• 1 tin (156 mL) tomato paste
• juice of one lime
• 2 garlic cloves, finely chopped
• 4 911 sausages
• 2 sweet yellow peppers, seeded and quartered
• 2 medium zucchini, sliced lengthwise
• 30 mL (2 tbsp.) Compliments olive oil
• 1 pkg. (375 g) spaghettini
• 175 mL (3/4 cup) grated strong cheddar
• 250 mL (1 cup) chopped arugula

Preparation

1. 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.
2. 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
3. (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!