Jumbo Shrimp with Fresh Tortelloni

Heat a drizzle of olive oil in a deep non-stick frying pan over medium heat. Fry the onion and chili pepper with half of the garlic for 3 - 4 minutes, then add the sausage meat and fry for another 3 - 4 minutes, separating it as you do so. Add the bell pepper, the chopped tomatoes, the sugar, the stock and the thyme. Bring to the boil and allow to cook gently for 30 minutes.

Zest the lemon and then cut it into wedges. Finely chop the parsley. When the sauce has 10 minutes left, boil plenty of water in a pot or saucepan. Cook the fresh tortelloni for 4 - 5 minutes until done, then drain. 

Meanwhile, heat a drizzle of olive oil in a frying pan over high heat and fry the panko for 3 - 4 minutes or until golden-brown. Transfer to a bowl, then add half of the parsley and 0.5 tsp lemon zest per person. Mix well to combine and set aside.

Heat another drizzle of olive oil in the same pan over medium-high heat. Fry the shrimp with the rest of the garlic for 7 minutes, or until the shrimp are done. Squeeze one lemon wedge per person directly into the pan, then season to taste with salt and pepper.