Merguez Pasta Sauce

In buying grass-fed free-range mutton and lamb, we've gotten a chance to try out the merguez sausage everyone's been talking about. Frankly, I don't see what the fuss is about but, since we got some in our box of meat, I wanted to find the most delicious way of eating it, and by George, I think I've found it.
Since the sausage tends to be fatty, cooking with wine and tomato helps to both match the flavour and cut the fattiness.

Good for 4 people as a main course.

1 Tbsp olive oil
1 lb Merguez sausages cut into bite-sized pieces OR squeezed out of the casing and crumbled
2 garlic cloves or 2 Tbsps garlic scape paste
1 cup red or white wine
1 Tbsp tomato purée (optional)
1 can (400g) diced tomato
1 lb dry linguine (recommended)
2 Tbsps pesto
½ tsp salt (or to taste)
Permesan to serve

1. Heat the oil in a large sauté pan and cook the sausage until well browned. If the sausage is very fatty, drain off most of it.
2. Add the garlic (or scapes) and cook another minute.
3. Add the wine and reduce at least by half but preferably until almost gone, like a quarter cup or so.
4. Add the tomato and salt and simmer until the sauce thickens.
5. Start the salted water to boil while the sauce simmers.
6. When the pasta is al dente, drain. Add the pesto to the sauce.  Mix in the cooked pasta, or ladle on top.
7. Serve with parmesan and freshly ground pepper