Serves 2
250g pork sausages removed from their skins
1 garlic clove grated
200g pasta of your choice (i used pappardelle)
1/2 tsp chilli flakes
1 tin of chopped tomatoes
1 tbsp tomato purée
100g spinach
2 tbsp grated Parmesan (optional)
Pop your pasta in a saucepan with boiling water.
Fry your sausage meat breaking up with a wooden spoon. Add your garlic & chilli flakes and cook for 30 seconds. Add your tomatoes & purée and bubble for 5 minutes.
Add your spinach and cook until wilted down.
Drain your pasta and add to your sauce pan.
Toss together thoroughly and divide into 2 bowls.
Grate over Parmesan and enjoy