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