Preheat the oven to 350°F (180°C) and grease a deep 10-inch (25cm) ovenproof ceramic dish with a little butter.

Put the onion, garlic and celery in a mini chopper and pulse until finely diced (alternatively chop everything by hand).

Heat the olive in a large pot and pan fry the sausaged until nicely colored on all sides. Set aside until cool enough to handle then cut into bite-sized pieces.

Tip in the chopped vegetables and pan fry over medium-low heat for 5 minutes, stirring.

Add the sugar, celery salt, garlic granules, Worcestershire sauce and stir together.

Pulse the chopped tomatoes in the mini chopper and add to the pot together with the water, chopped roasted peppers and the rind from Parmesan cheese (this will add a lot of flavor).

Add the chopped sausages, stir and bring to a rolling simmer. Cook for 20 minutes or until the sauce is a little reduced. Taste and season with salt and pepper. Remove the cheese rind.

Tip the pasta and 2 tablespoons of the grated Parmesan into the sauce and stir to combine.

Transfer to the ovenproof dish and either stir in the mozzarella pearls (mini mozzarella balls) or dot them over the top.

Bake for 10 mins or until the cheese is melting.

Sprinkle with remaining Parmesan and garnish with fresh thyme leaves.